DAY 13

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, where Cascaritas de Hidardo is located, 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

This lot is simple and minimalist, it has been treated in the traditional way, the natural way. After picking the cherries from the coffee trees and to begin processing, they must be spread out in thin layers to dry in the sun. The drying treatment is done on raised beds in order to circulate the air well, which allows for more uniform drying. To avoid mold or unwanted fermentation, the cherries must be turned regularly. After more than ten days, the cherries are very dry. Their parchment is removed mechanically in order to preserve only the green coffee.

PROFILE AND BOTANICAL VARIETY

This blend of two different grains, Pacas and Paraneima processed in a natural way, offers a classic tasting experience. We could even say that this beverage is in some way a tribute to the origins and ancestors of the Cascaritas farm. Purely treated with small onions when picked and placed with kindness on the beds to dry the material, this coffee will lull you with its exotic notes of pineapple and tangerine. You will be able to distinguish its honeyed apple roundness with the touch of vanilla chocolate. It all ends with the delicate presence of tamarind and hibiscus. A real drink worthy of over 100 years of experience.

Good tasting !

DAY 13

THE PRODUCER

The Ocopeque region is located in the southwestern corner of Honduras, on the border between Guatemala and El Salvador. Here, mountains are shrouded in clouds, and the volcanic soils provide the nutrients that coffee thrives on, and temperate microclimates make the most of the beans. of the beans. In Octopeque, where Cascaritas de Hidardo is located, the people are of Lenca origin, descendants of the classic and post-classical Mayan cultures. Although their language is obscure, 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

This batch is simple and minimalist. Processed in the traditional, natural way. Once the cherries have been picked from the coffee trees, they are spread out in thin layers to dry in the sun. The drying process is carried out on raised beds to ensure good air circulation and more uniform drying. To avoid mold or unwanted fermentation, cherries should be turned regularly. After more than ten days, the cherries are completely dry. The parchment is removed mechanically to preserve only the green coffee.

BOTANICAL PROFILE AND VARIETY

This blend of two different beans, Pacas and Paraneima naturally treated, offers a classic tasting experience. One could even say that this beverage is a kind of homage to the origins and ancestors of the Cascaritas farm. Cascaritas. Purely processed at the picking stage and gently placed on the beds to dry, this coffee will lull you with its exotic notes of pineapple and tangerine. You'll be able to distinguish its apple-honey roundness with a touch of chocolate vanilla. It finishes with the delicate presence of tamarind and hibiscus. A true beverage worthy of over 100 years' 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