DAY 23

THE PRODUCER

The Ocopeque region is in the southwest corner of Honduras, on the border between Guatemala and El Salvador. There, the mountains are shrouded in clouds and the volcanic soils provide coffee-friendly nutrients and the temperate microclimates help get the best out of the beans. In Octopeque, most people are of Lenca origin, descendants of Classic and Post-Classic Mayan cultures. Although their language has been obscured, they retain many of their pre-Columbian traditions, including many agricultural practices passed down for millennia. These methods are still used today to produce quality coffee.

TREATMENT

For this batch, Hidardo of the one and only Cascaritas finca in Mercedes, Honduras, preferred to modify the fermentation protocol. Starting by carrying out an aerobic fermentation in barrels for 24 hours, then sealing the barrels for 48 hours and inoculating Burgundy wine yeast at the start of fermentation in barrels filled to 80% of their capacity. This has the effect of absorption of alcohol and its tannins without compromising the structure of the coffee beans. This post-harvest preparation technique is unique and you won't find it anywhere other than Cascaritas Farm.

PROFILE AND BOTANICAL VARIETY

The Catuai is a cross between the very productive Mundo Novo and the compact Caturra. It was carried out by the Instituto Agronomico (IAC) of the State of Sao Paulo in Campinas, Brazil. This variety is very productive compared to Bourbon, particularly due to its small size, which allows plants to be spaced closely. It can be planted at almost twice the density. The shape of the plant makes it relatively easy to apply treatments against pests and diseases. It is characterized above all by its great vigor and its low height; it is less compact than the Caturra. In this cup rated 90 points, find traces of apricot with an impressive touch of pineapple and mango. The infusion of Burgundy is present, you will find the viscosity and taste of grapes on the palate. To finish, the final touch of banana and vanilla. We can say that this café is a real tropical experience!

Good tasting !

DAY 23

THE PRODUCER

The Ocopeque region is in the southwest corner of Honduras, on the border between Guatemala and El Salvador. There, the mountains are shrouded in clouds and the volcanic soils provide coffee-friendly nutrients and the temperate microclimates help get the best out of the beans. In Octopeque, most people are of Lenca origin, descendants of Classic and Post-Classic Mayan cultures. Although their language has been obscured, they retain many of their pre-Columbian traditions, including many agricultural practices passed down for millennia. These methods are still used today to produce quality coffee.

TREATMENT

For this batch, Hidardo of the one and only Cascaritas finca in Mercedes, Honduras, preferred to modify the fermentation protocol. Starting by carrying out an aerobic fermentation in barrels for 24 hours, then sealing the barrels for 48 hours and inoculating Burgundy wine yeast at the start of fermentation in barrels filled to 80% of their capacity. This has the effect of absorption of alcohol and its tannins without compromising the structure of the coffee beans. This post-harvest preparation technique is unique and you won't find it anywhere other than Cascaritas Farm.

BOTANICAL PROFILE AND VARIETY

The Catuai is a cross between the very productive Mundo Novo and the compact Caturra. It was carried out by the Instituto Agronomico (IAC) of the State of Sao Paulo in Campinas, Brazil. This variety is very productive compared to Bourbon, particularly due to its small size, which allows plants to be spaced closely. It can be planted at almost twice the density. The shape of the plant makes it relatively easy to apply treatments against pests and diseases. It is characterized above all by its great vigor and its low height; it is less compact than the Caturra. In this cup rated 90 points, find traces of apricot with an impressive touch of pineapple and mango. The infusion of Burgundy is present, you will find the viscosity and taste of grapes on the palate. To finish, the final touch of banana and vanilla. We can say that this café is a real tropical experience!

Enjoy!

Follow this link to see how to prepare this coffee

https://en.brulerieduquai.com/blogs/brulerie-du-quai/calendrier-avent-methode-filtre-espresso