DAY 14

THE PRODUCER

Moises Hidardo Hernandez is a fourth generation coffee farmer and the founder of Cafés Especiales Mercedes Ocotepeque (CAFESMO). Finca Las Cascaritas is the farm he inherited from his father and currently operates with his mother, herself a third-generation coffee farmer. The farm is located on 3.5 hectares of hilly and wooded land, at an altitude of between 1200 and 1300 meters. The diversity of vegetation includes pines native to the region, as well as banana trees, American walnuts and hazel trees. In addition to natural, Honey Process and washed specialty coffees, Hidardo began working on experimental microlots in 2015 to explore the possibilities of developing unusual cup profiles. Using non-traditional processes on lesser-known grape varieties led him to produce coffees with pronounced fruity and vinous notes that would appeal to consumers with more adventurous preferences.

TREATMENT

This coffee has been processed with a completely unique and different process compared to all the other batches we have managed to unearth over the past few years. What makes this coffee so exceptional is that it has been processed with the aerobic process in addition to being fermented in the yeast of an exceptional wine, that of Côtes du Rhône in France. With this unique method of processing the beans, the resulting coffees have a rather fresh and juicy profile, but it is distinguished by its trace impregnated with wine. The coffee cherries are first picked when they are ripe and then sorted and soaked in a basin to remove those that are not good (the floaters). Then, the cherries are depulped and left with their mucilage to begin their experimental fermentation. According to Moises, it is important that these grains spend a good 48 hours in barrels so that the wine yeast fermentation can really leave its mark on the grains. As soon as this stage is completed and the tests come out positive, the grains are left to dry.

PROFILE AND BOTANICAL VARIETY

In the cup, this coffee gives you first of all the fruity and juicy notes of apple and grape (wine influence). Then you will find an acidic and fresh touch that resembles lime, falling into the sweet and soft notes of panela, honey and chocolate. You will also find the spicy note of cinnamon which remains at the end.

Good tasting !

DAY 14

THE PRODUCER

Moises Hidardo Hernandez is a fourth-generation coffee grower and founder of Cafés Especiales Mercedes Ocotepeque (CAFESMO). Finca Las Cascaritas is the farm he inherited from his father and currently runs with his mother, herself a third-generation coffee grower. The farm is located on a 3.5-hectare plot of rolling land planted with trees, at an altitude of between 1,200 and 1,300 meters. The diversity of vegetation includes pine trees native to the region, as well as banana, walnut, and hazelnut trees. In addition to natural, Honey Process and washed specialty coffees, Hidardo began working on experimental micro-lots in 2015 to explore the possibilities of developing unusual cup profiles. Using non-traditional processes on lesser-known varietals led him to produce coffees with pronounced fruity and vinous notes that would appeal to consumers with more adventurous preferences. preferences.

TREATMENT

This coffee has been processed using a completely unique process. Different than any other batch we've managed to find in recent years. What makes this coffee so exceptional, is that it has been treated with the aerobic process, in addition to being fermented in the yeast of an exceptional wine, that of Côtes du Rhône in France. With this unique processing method, the resulting coffees have a rather fresh, juicy profile with a distinctive wine-infused trace. The coffee cherries are first picked when they are ripe, then sorted and soaked in a basin to remove the bad ones (the floaters). Next, the cherries are pulped and left with only their mucilage to begin their experimental fermentation. According to Moises, it's important that these beans spend a good 48 hours in barrels so that the wine yeast fermentation can really leave its mark on the beans. As soon as this stage is complete and the tests are positive, the beans are put out to dry.

BOTANICAL PROFILE AND VARIETY

In the cup, this coffee is fruity and juicy. With notes of apple and grape (wine influence). Next, you'll find a fresh, acidic touch that resembles lime. Then, the sweetest notes of panela, honey, and chocolate. You'll also find the spicy and final sting of cinnamon.

Enjoy!

Follow this link to see how to prepare this coffee

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