These are the first beans from our roastery to come from Honduras. The beans, of the botanical Red Catuai variety, are grown under the patronage of Moises Herrera, who is well-known in his homeland for his innovative processes to produce the highest quality coffee cherries from his farm.
Honduras Las Lomas coffee beans are characterised by very sweet and unmistakable flavours of vanilla and orange. The coffee beverage leaves the aftertaste of ripe cherry lingering in the mouth for some time. The coffee is really tasty as an espresso (even though it is a lightly roasted) but it is also smooth and sweet as a filter coffee.
Processing details – At the mill, the process starts with weighing the coffee, then putting it in tanks and from there we depulp the cherries. Next we send the coffee into tanks where it undergoes the fermentation process for 16 hours, we call this process: “dry fermentation”. The next day we wash the coffee using a mechanical washer to remove the mucilage, then we send the coffee to the patios to pre dry for 6 hours. After that, the coffee starts its main drying process in mechanical dryers (guardiolas) for 70 hours because we need a slow drying process for better results. When the coffee is at 9.5 – 10.5% humidity, it’s ready to come out of the dryers and be stored in bags. Some time ago we decided to use plastic bags similar to Grain-pro bags in order for coffee to achieve better homogenization as well as maintaining the desired humidity. It is at that moment where we take a sample for every batch and then proceed to store the coffee in the warehouse.