THE LIBRARY SPECIALTY COFFEE

FINCA LA CRUZ - HONDURAS

$20.00

FINCA LA CRUZ - HONDURAS
Size:

Region: Santa Barbara

Variety: Parainema

Processing: Washed

Altitude: 1400 m

Cup: Cherry, Almond, Pear


 

This is a washed SHG grade microlot from producer Pablo Cruz's farm Finca La Cruz in the Montecillos region of south-west Honduras. This lot was produced as part of a collaborative project with Beneficio San Vincente.

THE PRODUCER

Pablo Alexander Cruz Murcia is a small farmer from the community of Las Peñitas, Santa Barbara department. Pablo grew up on coffee farms, helping his father in his spare time from a young age to plant, fertilize and harvest at the family farm. When he was 19 years old his Father asked him to help administer the whole estate, which he did for many years. In 2012 Pablo and his father decided to start producing specialty coffees with small lot separations in partnership with the exporter San Vincente. While the new coffees sold very well, Pablo's father sadly had to sell his farms due to personal problems, but Pablo inherited 3ha of land and decided to start his own farm from scratch; armed with many years experience and a newfound passion for specialty coffee.

 

Finca La Cruz is situated at 1,450masl and includes the varieties of Catuai (50%), Ihrcafe 90 (25%) and Parainema (25%). This lot is 100% Parainema.

 

 

THE PROCESS

Ripe coffee cherries are pulped and then transferred using pack animals to the beneficio (mill). There the coffee is initially fermented for around 15 hours (depending on ambient conditions). It is then washed, firstly in the fermentation tank and then in a washing & grading channel. After washing the coffee is pre-dried in the sun on a patio for 5 hours and then transferred to a sheltered solar dryer/greenhouse where it dries for an average of 12 days. The parchment coffee is turned every half hour to ensure consistent drying and prevent over-fermentation or mold formation.

THE REGION

The Montecillos region is notable for its high altitude and subsequently cool temperatures, which allow coffee cherries to mature slowly and develop increased complexity in the cup.