Marcela Valle El Corcho Washed Parainema
Cafesmo Ocotepeque Honduras- 247 ventas en Algrano
- 4 Prom. de pedidos por tostador
- 75 Relaciones con los tostadores
- Origen
- Honduras
- Productor
- Cafesmo Ocotepeque Honduras
- Variedad
- Parainema
- Tipo de proceso
- Lavado
- Rango de altitud
- 1200m - 1550m
- Periodo de cosecha
- enero de 2021 - enero de 2021
- La puntuación de la copa del vendedor (SCA)
-
84.25
puntos
Actualizado febrero de 2021
- ID
- HN-123-202101
"As my brother and I are both civil engineers, we love to build stuff. Recently, we've installed a solar dryer on our finca with 324 small, movable African beds. This lot is the first coffee ever that we have dried on it and it shows. The movable beds allow us to move coffees to any spot in the solar dryer very easily: higher for more heat, lower for less light and cooler temps. We are now able to regulate the drying process with much more precision. The coffee has a really clean cup." - Cafesmo Ocotepeque Honduras, febrero de 2021
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La historia del café
In 2020, I participated in a series of workshops organized by Cafesmo, to learn how to prepare specialty coffees and it was an extraordinary experience. Maybe, because I am an engineer, I have a brain that loves science and technique, and preparing a great specialty coffee is about exactly that.
El proceso
When the beans are picked we will first depulp them, and leave them in the water for a few hours. After that, we will wash them and remove floating beans and any other beans that do not meet requirements, like beans that are too small, and also leaves and bits of branches that may have been picked inadvertently. Once the beans are washed, we leave them to dry on the patio, for at least a full day, or two if it's not very sunny. Then, we move the beans to our solar dryer. Because it's relatively fresh in our area (in the middle of a pine wood, at 1,250 meters), it takes at least 15 but often up to 25 days to give the beans enough time to reach 11% to 12% humidity. When the beans have reached that point, we bring them to Cafesmo for quality control. The Cafesmo Q grader cups the coffee and determines the quality profile. After that the coffee is stored at the Cafesmo facilities at 1,400 meters - on pallets and never directly against a wall - until it's brought to the export facility and readied shipment.Más sobre este vendedor
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