Honduras: Cafesmo Ocotepeque - Organic - Single Origin - 100% Arabica

Country: Honduras
Producer: Cafesmo Ocotepeque
Elevation: 1200 - 1600 MASL
Varietal: Obata, parainema, IH-Café-90
Process: Natural
Tasting notes: Chocolate, honey, citrus and vanilla

We have another Central American coffee to shout about!

With citrusy notes that are complimented by a smooth milk chocolate aftertaste, this Honduran coffee is sure to be a firm favourite. The soft winey acidity and smooth body of this natural make it perfect for a bright filter coffee, so get your V60s out.

This coffee is grown by members of the Cafesmo Ocotepeque cooperative, of which there are over 250 members whose small fincas range from 2 to 12 hectares. The farmers grow a number of different varietals but all share a common goal of growing the highest quality speciality coffees that are cultivated with care. The farms are all located around the hills of Mercedes in the south of Honduras.

The Cerro Pital mountain and Pacayita volcano both contribute to the diversity of microclimates in the area, providing rich soils and high altitudes - the ideal terroir for cultivating high grade coffees.

Processing:

Ripe beans are picked on the micro-lots and are delivered to Cafesmo's dry mill to be graded and cleaned prior to processing.

The cherries then undergo natural/dry processing which requires less equipment than washed processing, however is more labour intensive.

The beans are laid out on drying patios where they are frequently turned to ensure homogenous drying. After around 20 days the beans will reach their optimal humidity. If the beans are not dried out sufficiently then the excess moisture can promote the growth of micro-organisms that spoil the crop, however if the beans are over dried, they can crack and spoil. Therefore the correct moisture content is essential. The cherries are then removed from around the beans.