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We're very excited to present this stunning experimental process microlot from Blanca Rosa Melgar's small farm in the Celaque area of Corquin, Copan, Western Honduras.
The unique processing has created a really bright, juicy coffee that is bursting with flavour. The first taste to hit you is a big, bold orange and cherry liqueur. As it cools expect a creamy milk chocolate and almond aftertaste to become more prominent.
We paid $1.75 per lb.* for this coffee which is 25.0% more than the Fair Trade price and 71.9% more than the average C Price for 2019. This is the price paid to Blanca, the Aruca Mill where the processing takes place then also receives $0.75 per lb. for their skills at processing this coffee in such a unique way.
*This was the price paid to producers before any shipping, haulage, storage and export/import fees.
Blanca manages her coffee farm with her husband, Arturo, and the couple have lived there since the 1970s. The farm is and has always been organic and Blanca and Arturo refused to apply any chemicals to the land. Amongst the coffee they also grow several varieties of banana, orange, lemon, lime, guava and a whole array of native vegetables. The family also have bee hives which they harvest honey from, mostly for consumption but also to sell locally, which provides them with a good additional income stream.
Blanca's sons Osman and Francis both work at the farm and have been part of the microlot project since the start. Producing these experimental microlots has meant the family have seen huge increases in their household income and now Blanca has decided to produce as many micro-lots as possible.
Given the altitude and the varietal of the coffee, it was decided that a mixture of a 90 hour carbonic maceration and natural processing would best suit the profile of this microlot, and they have had great success elevating the cup quality with this style of processing.
After harvesting, the cherries were placed into sealed barrels that are then starved of oxygen, allowing the cherries to ferment and macerate over 90 hours. In the barrel the temperature is monitored and kept between 22 and 25 degrees Celsius.
This process is known as carbonic maceration and is a technique taken from wine making. The anaerobic environment created in the barrels means that different yeasts and bacterias can form that would not ordinarily be present. These add a unique sweetness and a complex, bright acidity to the coffee that is really distinct.
After the carbonic maceration process, the cherries are taken from the barrels and placed on drying beds where they are dried for around 30 days in the sun, being turned hourly.
The mixture of carbonic maceration and the natural drying process have created a really bright, juicy coffee that is bursting with flavour. The first taste to hit you is a big, bold orange and cherry liqueur. As it cools expect a creamy milk chocolate and almond aftertaste to become more prominent.
Region: Celaque, Corquin, Copan
Altitude: 1250 m.a.s.l.
Producer: Blanca Rosa Melgar
Varietals: IHCAFE 90
Process: 90hr Carbonic Macerated Natural (Organic)
Cup Score: 87.25
All origin pictures taken by Falcon Coffee Importers.