HONDURAS FINCA LA PUERTA
HONDURAS FINCA LA PUERTA
Tasting Notes: Brown Sugar, Caramel, Almond
Grown By: Ruber Portillo
Region: San Andrés, Lempira, Honduras
Altitude: 1,200 to 1,350 meters above sea level
Process: Fully washed
Roast Level: Light-Medium
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. Through love and care of his coffee plants, he has developed a coffee with wonder notes. Notes that may remind someone of baking cookies in the oven.
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.