||Honduras La Fortuna- Dionicio Sanchez Ramos 2007-2008
||Cup of Excellence, Catuai
I cant tell you how much pain I have gone through to get this coffee to the UK. After last years Honduras COE that we were not able to use after a production problems, our usual importer didn't want to be involved in this competition. So we had to go through some bother to get it here. So why did we do it? We don't offer and Honduras coffee and the CoE shows some great reasons to be involved. Drink this coffee and you will understand what I'm trying to say. A world exclusive coffee, as we bought all of this lot, and a first Honduras COE for Has Bean.
Grown in the village of El Portillo which is located at 2 kilometres of San Juan in the Department of Intibuca. This producer was motivated by the technician of the zone by a space of 3 years so that participate in the Cup of Excellence. This producer has been born in San Juan, Intibuca and for 20 years it began to seed coffee in this community.
This coffee came 24 out of 24 but by no means the smallest or cheapest lot or worst in my opinion. But I decided early on this was the one we would get. It is perfect single origin espresso, thick gloupy sweet milk chocolate with a lovely honey after-taste. A big cup in filter, a bigger espresso that cuts through milk really well. I urge you give this one a try, I know you will love it. Roasted a little darker than your typical COE coffee a tiny amount of oil coming through, that also makes it perfect for espresso.
Cultural practices and biological control when necessary
Harvesting: He makes it with manual labor described neighbouring as its family enable the workers to collect solely the mature coffee in its optimal point of maturity.
Pulping and Fermentation:
The de pulping one makes it using traditional machine of horizontal cylinder. With the climatologicas conditions and height of the zone the fermentation process of the coffee oscillates between 14 and 17 hours being made in natural form.
It is made immediately after the washing, pre dry of The patio of the property. Soon it takes it place to another of 1400 meters of height to give the point of requinto in a time of 4 to 6 days.
Annual Production: 30 bags
Coffee varieties: Catuaí-Villa Sarch
Type of Soil: Franc
Average Annual Rainfall: 2,500 mm
Type of Shade: Guama, Liquidambar, Guajiniquel and Musaceas
Water Source: Natural water sources from the farm
Permanent Employees: 1
Temporary Employees: 8
Farm: La Fortuna
Farmer: Dionicio Sanchez Ramos
City: San Juan
Altitude: 1550 masl
Processing System: Wet processing
Lot Size: 18 bags
International Jury Score: 84.00
Winning Bidder: Has Bean Coffee Ltd
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