RENAISSANCE - HONDURAS 90HR MACERATION 250G
RENAISSANCE - HONDURAS 90HR MACERATION 250G
RENAISSANCE - HONDURAS 90HR MACERATION 250G
RENAISSANCE - HONDURAS 90HR MACERATION 250G
RENAISSANCE - HONDURAS 90HR MACERATION 250G
RENAISSANCE - HONDURAS 90HR MACERATION 250G
RENAISSANCE - HONDURAS 90HR MACERATION 250G

RENAISSANCE - HONDURAS 90HR MACERATION 250G

61,00 zl
Regular price
Added to Cart! View cart or continue shopping.
Pedro Joel Fiallos is the owner of Fiallos, the 28 hectare farm in the Monte de la Virgen area of Corquin, Copan. The farm sits at 1450masl and is planted with a range of varieties including; Obata, Lempira, Catuai and Parainema. Pedro started out working in coffee farms, picking and pruning, in order to save up enough money to buy land for himself. He eventually bought a half hectare plot and began growing coffee, and little by little he has acquired more and more parcels of land and grown his total production to make a good living from coffee. Pedro was one of the founding members of Aruco and is still an important member, providing advice and assistance to other producers.

Pedro has consistently produced high quality micro-lots since we started working with him three years ago.

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.
All the processing for the ML’s takes place at the Aruco mill, the centralisation allows for greater control over the process to create consistent procedures but also to reduce the risk to the producer. The mill is also at 800 masl which gives a drier more stable climate to dry the coffee compared to the farms where the weather can be less predictable. When the coffee is delivered to the mill 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. This coffee was the placed in barrels to be macerated for 90 hours.

The coffee is then taken to the beds where it is dried for between 20 -30 days weather depending where it is turned hourly.
en

Net Orders Checkout

Item Price Qty Total
Subtotal 0,00 zl
Shipping
Total

Shipping Address

Shipping Methods