DAY 15

THE PRODUCER

Moises Hidardo Hernandez is a fourth generation producer and also passionate about the material. Coming from a production family, he grew up and learned the best practices and methods since his young childhood on his parents' farm named Cascaritas in Honduras. Located more than 1200 meters above sea level, on the mountainous plateaus of Plan del Rosario in the department of Ocotepeque, it is on this farm that Moises decided to take over from his father by taking over the management of the large production. Being a big fan of experimentation and now the manager of the farm, he decided to move forward with his dream in 2015, planting his very first harvest processed through special fermentation. It is in fact since this day in 2015 that this finca, Carcaritas, has been recognized for creating experimental, extravagant, but above all very tasty batches.

TREATMENT

To promote lactic fermentation, Moises seeks to create an ideal environment for the growth of lactobacilli cultures, the type of culture used in dairy production that generates lactic acids. He will select perfectly ripe cherries with as high a sugar content as possible, then place these cherries in an anaerobic environment such as a sealed vat or barrel. Throughout the fermentation process that follows, it carefully monitors and controls temperature, pH levels and available oxygen to achieve the right conditions for lactobacilli to flourish and dominate the fermentation. Then, as soon as this process ends, the grains are left to dry on drying beds until they reach a moisture content of less than 10% to be bagged and ready for delivery.

PROFILE AND BOTANICAL VARIETY

This coffee is a Pacas x Obata fermented in lactic acid which has the effect of adding a more intriguing element to the cup. Find an unexpected freshness of melon with a sweet acidity of lemongrass and grapefruit. Secondly, you will discover the juicy note of peach and soft melting chocolate accompanied by panela on the tongue. And finally, the spices of cinnamon and ginger gently sting to clearly distinguish the latter.

Good tasting !

DAY 15

THE PRODUCER

Moises Hidardo Hernandez is a fourth-generation producer generation grower and a passionate lover of the subject. Coming from a producing family, he grew up learning the best practices and methods from an early age on his parents' Cascaritas farm in Honduras. Located more than 1,200 meters above sea level, on the mountains of Plan del Rosario in the department of Ocotepeque, it was on this farm Moises decided to follow in his father's footsteps by taking over the production. Being a great lover of experimentation and now the farm manager, he decided to go ahead with his dream in 2015, planting his very first harvest, transformed using a special fermentation process. In fact, since that day in 2015, this finca, Carcaritas, has been known for creating experimental plots, extravagant, but above all very tasty.

TREATMENT

To promote lactic fermentation, Moises seeks to create an ideal environment for the growth of lactobacillus cultures, the type of culture used in dairy production that generates lactic acids. He will select perfectly ripe cherries with as high sugar content as possible, then place these cherries in an anaerobic environment such as a sealed vat or barrel. Throughout the ensuing fermentation process, he carefully monitors and controls temperature, pH levels, and available oxygen to achieve the right conditions for the lactobacilli to flourish and dominate fermentation. Then, as soon as this process is complete, the grains are dried on drying beds until they reach a moisture content of less than 10% before being bagged and ready for delivery.

BOTANICAL PROFILE AND VARIETY

This coffee is a Pacas x Obata fermented in lactic acid. which adds a more intriguing element to the cup. Enjoy the unexpected freshness of melon with the sweet acidity of lemongrass and grapefruit. Secondly, you'll discover the juicy note of peach and soft chocolate accompanied by panela on the tongue. And finally, the spices of cinnamon and ginger gently prickle to make the latter stand out.

Enjoy!

Follow this link to see how to prepare this coffee

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