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In the cup: Round and sweet flavour notes of dried apricot and pineapple with elements of marzipan and and slightly boozy hint of rum.
Cupping score: 86 points
Mouthfeel: Soft, velvety
Varieties: Catuai, Caturra, Icatu
Process: Honey
Producer: Capucas Collective
Altitude: 1500 m.a.s.l.
Region: Sand Pedro de Copan
Background:
This coffee is produced and processed by families that have diversified incomes and that, along with their coffee farms, also have bee hives.
The objective is for Capucas to further promote honey production among their associates – coffee producers and beekeepers – and therefore diversify their income and have great economic stability. Existing apiarists can benefit from new and better hives, and those new to bee-keeping equipment and training. It is hoped the women and young of the communities will make the most of this opportunity.
And the coffee? With all those extra pollinators helping to pollinate the coffee, as well as the shade trees of plum, banana, pepeto, and guama yields can be increased, further benefitting the farmer and us.
Ripe cherries are picked by the men and women of the community, collated at the producer’s home and then taken to the cooperative’s wet processing plant where the pulping and drying process takes place. Drying is done in COCAFCAL solar dryers.
The coffee is dried for 15 to 22 days depending on the weather. Simply put, the more sunny days, the faster the coffee dries, the more cloudy days, the slower the coffee dries. Whilst the coffee is drying it is regularly raked to ensure even drying and avoiding accidental fermentation.