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A SHINING PARADIGM OF THE MICRO-REGION OF SANTA BARBARA
The very first producer we worked with out of Santa Bárbara, Honduras, was Miguel Ortiz. Miguel is a lifetime coffee farmer operating his farm, La Guinellera, alongside his wife and children. Viewed as the patriarch of Las Flores, we met him on our initial visit to this increasingly famous micro-region and knew that his coffee was a showcase of what makes this region so unique.
The climate in Las Flores is cool, making the harvest one of the later ones we find in all of Central America. During harvest, family members pick red cherries to be depulped after 16 hours of in-cherry fermentation, washed in ceramic-lined fermentation tanks, and transferred to raised bed greenhouses for roughly 10 days of drying where parchment will reach 10-10.5% moisture content. In this year’s Catuai variety, expect a round body with notes of apricot, orange zest, and red grape.