LEECHER MTN-Honduras, El Cerrato, Honey Process
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 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.
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