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Mixed Farmers FTO
Cafesmo Ocotepeque Honduras
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- 247 ventas en Algrano
- 4 Prom. de pedidos por tostador
- 75 Relaciones con los tostadores
- Origen
- Honduras
- Productor
- Cafesmo Ocotepeque Honduras
- Variedad
- Blend
- Tipo de proceso
- Lavado
- Rango de altitud
- 1250m - 1650m
- Periodo de cosecha
- octubre de 2021 - marzo de 2022
- La puntuación de la copa del vendedor (SCA)
- 82.0 puntos
- ID
- HN-127-202110
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Los costes de financiación se aplican hasta que se libera el café.
La historia del café
https://youtu.be/rqz3wsHMJLo
While each of us grows their own beans on our individual fincas, we also join forces to offer some of our great coffees together.
By mixing several cultivars, we are able to propose more complex flavor patterns, without losing the outspoken uniqueness of each variety.
The beans for our blends are always cultivated above 1,100 meters and our fincas are fair trade as well as organic certified, so we work with respect for nature as well as humans.
With these blends we can offer remarkable coffees for an attractive price, while at the same time all participating farmers receive a premium that they would not be able to obtain individually.
While each of us grows their own beans on our individual fincas, we also join forces to offer some of our great coffees together.
By mixing several cultivars, we are able to propose more complex flavor patterns, without losing the outspoken uniqueness of each variety.
The beans for our blends are always cultivated above 1,100 meters and our fincas are fair trade as well as organic certified, so we work with respect for nature as well as humans.
With these blends we can offer remarkable coffees for an attractive price, while at the same time all participating farmers receive a premium that they would not be able to obtain individually.
El proceso
When the coffee has been received at Cafesmo, the unripe beans, leaves, or anything else that is not a ripe bean will be discarded. The next step is the de-pulping process, where the beans are separated from the husk. The de-pulped beans are still covered by a viscous substance called the mucilage. So, during the next step, this mucilage is removed, the parchment loses its mucous-like texture and it becomes less slick. Usually, the process of removing the mucilage takes around 12 to 24 hours, although this also depends on the temperature, the thickness of the mucilage, and the concentration of enzymes. Once the mucilage is fully removed, the coffee can be dried. Most of the coffee is dried in the sun, but we sometimes use our mechanical drier, or a combination of both, depending on the weather and on the coffee volume that needs to be dried. Drying in the sun is either on our large patio, or in our solar dryers. The beans are spread out in a layer which varies from 2 to 10 centimeters in thickness, and are being raked frequently to assure a uniform drying process of all the beans. It can take from five to ten days to reach the desired level of humidity of 11% for this coffee, again depending on the meteorological circumstances.Más sobre este vendedor
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