Honduras Las Granadillas
Aroma: Soft. Notes of dark chocolat, ripe fruits.
Flavor: Elegant. Slightly astringent. Chocolate, caramel, berries. Juicy, medium body.
History of the plantation:
Don Anastacio Benites is the owner of this farm. His family has been cultivating coffee since 1980 in a new coffee production region. His father started planting coffee in the Laguna Villa Region, when he worked as day-picker for other people. This area was initially dedicated to the production of basics grains and cattle ranching.
Today, Anastacio Benites and his family 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 25 temporary workers during the 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 is incorporated the pulp of the coffee as a nutrient together with 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 regulation of shadow. Due to climatic changes, there is a constant pest monitoring especially the bit, with traps made of natural biological enemies to eradicate it.
The harvest usually begins in January and can last until April. Collectors are community members, who also help in this activity and 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 little water as possible which comes directly from a protected natural source in 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.