Honduras Honey Process Sara Chinchilla

Cupping Notes:

Skews toward the fruity end of the flavor spectrum, with bittersweetness playing a supporting role. Cherry, blackberry, wild berry kefir, dark cocoa, chocolate covered cranberry, chocolate-berry truffle.

Region: Las Flores, Santa Barbara
Processing: Honey Process
Variety: Caturra
Altitude: ~1800 masl
Certification: Farm Gate

Farm Description:

Sara Chinchilla's farm is located in the town of Las Flores, not far from the capitol city of Santa Barbara. She grew up in San Pedro Sula, but moved with her husband to the town of Las Flores where his family was producing coffee. Sara's small plot is called, "Sueña Fertil", and sits at 1,800 meters above sea level. The entirety of the farm is less than 1 hectare and is planted in Caturra variety. This is a honey process coffee, and offers fruitier flavor profiles than a typical washed ("wet process") lot. Unlike the wet process method, the sticky fruit mucilage is left intact for the entire drying phase. In Sara's case, she is fermenting the the coffee for around 1 day after puping the outer cherry, which likely leads to some of the outlier flavors in we tasted in the cup. She then dries the coffee in a plastic covered patio area ("solar dryer") for around 3 weeks. Sara's family have been working with the exporter, Beneficio San Vicente, to improve their harvest/post-harvest practices, as well as build a connection to market. This is the first time we've been offered her coffee, and it turned out to be one of the more unique Honduran coffees this year.

Description from Coffee Shrub.