Honduras El Guayabillo
Aroma: Intense. Black chocolate, dark-brown caramel, red berries, almonds.
Flavour: Elegant and juicy. Peach, yellow fruits, caramel, delicate citric acidities.
History of the plantation:
José Tobias Barrera is the owner of this farm. His family has been cultivating coffee since 1980 in a new coffee production region. Years ago residents emigrated to the region of Santa Barbara, Copan and Ocotepeque during the coffee harvest season to work on farms in these regions. This area was initially dedicated to the production of basic grains and cattle ranching.
Today, Don José Tobias and his family work and live for their coffee, their land and their production. Over the past few years, the family has always been working with commitment and dedication, as coffee represents their main source of income. It currently has 5 permanent and up to 18 temporary workers during harvest.
The Farm is fertilized up to two times per year during the months of June and October, applying strictly a chemistry formula based on an exhaustive analysis of soil. In this formula the coffee pulp is incorporated as one of the nutrients and the whitewash for the correction of the PH of the soil.
It follows a manual control of weeds, applying sanitary pruning and improvement of production. It also maintains a permanent shadow regulation. Due to climatic changes, there is a constant monitoring for pests, especially for broca (coffee berry borer), with traps made of natural biological enemies to eradicate it.
The harvest usually begins in December and can last until end of March. Collectors and community members, who also help in this activity, use the picking methods. They work every day, collecting exclusively ripe cherries and bring them right after to the wet mill, where the coffee is processed using as less water as possible which comes directly from the mountain.
The fermentation process is conducted in piles of cement. The beans remain there around 36 hours under strict supervision. Once washed, the grains are left in clean water for 24 hours ensuring that the mucilage has totally removed from the grain. This method comes from Africa and is known as ‘soaking’.
The coffee is then taken to cement patios to remove the excess of water until reaching 11% of humidity. This process lasts around 7 days. Once the beans are dry, they are put to rest in oak yellow boxes for at least a period of 45 days.