Oferta Spot
Marcela Valle - Washed
Cafesmo Ocotepeque Honduras
Arábica
Disponible para su liberación en En 1 semana
Café almacenado en Bury St Edmunds, Reino Unido
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- Origen
- Honduras
- Productor
- Cafesmo Ocotepeque Honduras
- Variedad
- Obata, Parainema
- Tipo de proceso
- Lavado
- Rango de altitud
- 1200m - 1550m
- Periodo de cosecha
- octubre de 2022 - marzo de 2023
- La puntuación de la catación de Algrano (SCA)
-
85.25
puntos
Actualizado octubre de 2023
- Almacén
-
Vollers - Bury St. Edmunds (UK)
Desde mayo de 2023
- Cantidad disponible
- 9 X 69 kg sacos
- ID
- HN-141-202210-d63153ac29
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Los costes de financiación se aplican hasta que se libera el café.
La historia del café
I started to work as a coffee producer only five years ago, but I grew up on our finca with my family…
My grandfather built a nursery for new coffee plants in the patio of our home when I was little, and I was fascinated by it right away, so I always wanted to help him. And my father often took me to our finca when I was a child.
I still remember how much I loved being there. Now, I’m a civil engineer, but first and foremost I am a coffee producer. A bit like my dad, who has been a teacher at our local elementary school during his entire career, but who was always at our finca when he didn’t stand in front of the classroom.
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.
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.
My brother – who is also an engineer – and I immediately started to work on a solar dryer and a few months later we had built one with 324 removable African beds. This makes it a lot easier to move coffee from one layer or one corner of our solar dryer to another, so we can accelerate or slow down the drying process depending on the conditions and particularities of each lot.
So, while I still work as an engineer, I am now back in our finca a lot more than before. The mood is just too attractive to stay away. The climate is cool and my co-workers kind. They smile more often than office people too. On our finca, I’m now in charge of micro-lots and processes.
The process that I personally prefer is honey. It’s authentic, somewhere in between the other processes, although I like preparing anaerobic coffees a lot because it is a little more challenging and you need to get your time frames right.
And when the sun goes down behind the hills that surround our land, I love to sit down quietly with my last coffee of that day, one that I made, literally from crop to cup!
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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