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A SHINING PARADIGM OF THE MICRO-REGION OF SANTA BARBARA
The very first producer we worked with out of Santa Bárbara, Honduras, was Miguel Ortiz. Miguel is a lifetime coffee farmer operating his farm, La Guinellera, alongside his wife and children. Viewed as the patriarch of Las Flores, we met him on our initial visit to this increasingly famous micro-region and knew that his coffee was a showcase of what makes this region so unique.
This year, we contracted two different lot separations from Miguel’s farm to offer both a single origin coffee as well as a component in our spring seasonal blend. Miguel’s single origin coffee is Catuai variety.
The climate in Las Flores is cool, making the harvest one of the later ones we find in all of Central America. During harvest, a team of 10-15 people - mostly family - harvest the cherry. After harvest, the coffee is first dry fermented for 16 hours. The coffee then moves to a parabolic dryer, an opaque greenhouse that utilizes solar power for drying agricultural products, for roughly 7 days. In this year’s harvest, expect a complex body with notes of cherry blossom, melon, and sweet pink lemonade.