Honduras  Luis Beltran Alvarado ORG - Per Kg

Origin: Honduras

Region: Las Pacayas,Corquin, Copan

Estate: Luis Beltran Alvarado

Owner: Luis Beltran Alvarado Molina

Crop: 2020

Altitude: 1200 masl

Varietal: IHCafe 90

Certification: ORGANIC

Processing: 90HR Macerated Natural

Cupping Score: 86.5

Tasting Notes: Juniper berries and cucumber florals with redcurrant and a dark chocolate finish

Roasting Notes: 30 seconds past first crack

Honduras Luis Beltran Alvarado ORG - Per Kg

£12.65Price
  • Luis Beltran Alvarado Molina is the owner of El Triunfo, a 10 hectare farm at 1200masl in the LasPacayas area of Corquin, Copan. Luis studied agronomy at university and provides a lot ofsupport to other members of Aruco. He has worked for a number of years to improve production using innovative agronomic techniques. This year he produced a natural micro-lot and worked hard on cherry selection, and saw a huge improvement in quality as a result.The producers will receive about 70% of the FOB price for their micro lots. This year the harvest for all producers was extremely difficult with increased rains during the harvest and a lack of pickers meaning a large amount of coffee was lost from either falling to the ground or swelling and splitting on the tree.This lot is a natural that was macerated for 90 hours before being dried on raised beds. All the processing for the ML’s takes place at the Aruco mill to centralise and have greater control over the process to create consistent procedures but also to reduce the risk on the producer. The mill is also at 800masl which gives a drier more stable climate to dry the coffee compared to up at the farms where the weather can be less predictable.The coffee will be delivered to the mill where they assess the cherry (take Brix) and decide on the process for the coffees depending on space and what the producer has done already. The cherry is cleaned and washed and then floated to remove any immatures.Then it is placed into barrels that are sealed to create an environment without oxygen for the cherry to continue ferment and macerate in the barrels for different times. In the barrel the temperature is monitored and kept around 22-25c in the shade at the wet mill.The coffee is then taken to the beds where it is dried for between 20 -30 days weather depending where it is turned hourly.

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