HONDURAS FINCA LA PUERTA

Tasting Notes: Brown Sugar, Milk Chocolate, Almond

Grown By: Ruber Portillo

Region: Lempira, San Andrés, Honduras

Altitude: 1,200 to 1,350 meters above sea level

Process: Washed

Roast Level: Light-Medium

This coffee rocks fragrances and aromas of caramel and vanilla, with and overall very sweet and balanced cup.We love the brown sugar sweetness and other sugary notes in this coffee which are accentuated in the light-medium roasts. 

Ruber Portillo started farming coffee when he was 18 years old. In 2017 he acquired his second farm, Finca La Puerta. Ruber’s farm is nestled in a remote section of the mountains outside of San Andrés with shade being provided by tall pine trees. The dropped pine needles provide constant organic matter and ground coverage to the soil but requires input from Ruber to balance the acidity in the soil. The entire farm is passed over twice by pickers. The fruit is put through a depulper within 24 hours and fermented in water for 12 hours before completely washing. The steep dirt road accessing the farm can easily become impassable with unexpected rains so the fully washed coffees are then transported to Mr Portillo’s house to dry just a couple of miles away from the farm. Target drying time is 15 days.