LEECHER MTN-Honduras, El Cerrato, Honey Process
THE SPECIFICS
Yerin is a third generation coffee farmer and learned about coffee working with his father and grandfather since childhood. His grandfather gave to his father a little plot of land where planted coffee, and with the proceeds from the sale of this coffee he bought other lots, including El Carreto, to grown coffee. In 2014, his father started to prepare a specialty micro-lot with help of Beneficio San Vicente. In 2018 Yerin inherited the El Carreto farm from his father and he has been dedicated to improving the plants. This year is his first year preparing micro-lot from this farm.
THE PROCESS
The cherries collected are de-pulped every afternoon, then the parchment is put into fermentation tanks where it is dry fermented for 16 hours. After, the parchment is rinsed into the tank with a lot of water four times. Finally, the parchment is sorted by hand to remove defective beans while inside the parabolic solar dryer for 22 days.
THE SPECIFICS
- Tasting Notes– Chocolate, Silky Body, Subtle Fruit
- Importer – Bend Coffee
- Region – Santa Barbara
- Processing – Honey
- Varietal – Pacas
- Farm/Processor – Yerin Sagastume
- Elevation – 1,400m
- Roast – Medium/Light