HONDURAS FINCA LA PUERTA

HONDURAS FINCA LA PUERTATasting Notes: Brown Sugar, Caramel, Almond Grown By: Ruber Portillo Region: San Andrs, Lempira, Honduras Altitude: 1,200 to 1,350 meters above sea level Process: Fully washed Roast Level: Light Medium Rubers farm is nestled in a remote section of the mountains outside of San Andrs with shade being provided by tall pine trees. The dropped pine needles provide constant organic matter and ground coverage to the soil but requires input from Ruber to

Tasting Notes: Brown Sugar, Caramel, Almond

Grown By: Ruber Portillo

Region: San Andrés, Lempira, Honduras

Altitude: 1,200 to 1,350 meters above sea level

Process: Fully washed 

Roast Level: Light-Medium

Ruber’s farm is nestled in a remote section of the mountains outside of San Andrés with shade being provided by tall pine trees. The dropped pine needles provide constant organic matter and ground coverage to the soil but requires input from Ruber to balance the acidity in the soil.   Through love and care of his coffee plants, he has developed a coffee with wonder notes.  Notes that may remind someone of baking cookies in the oven.

The entire farm is passed over twice by pickers. The fruit is put through a depulper within 24 hours and fermented in water for 12 hours before completely washing. The steep dirt road accessing the farm can easily become impassable with unexpected rains so the fully washed coffees are then transported to Mr Portillo’s house to dry just a couple of miles away from the farm. Target drying time is 15 days.