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This micro batch from Honduras is made in Intebuka, a new producing area that is not on the boutique coffee map at all, and raw bean merchants buy it for the first time this year.
When it comes to Honduras, everyone has gone to Santa Barbara in recent years, which is home to most of the winning estates of the extraordinary Cup.
But for Intibuca, we are still very strange. Raw bean merchant Nordic Approach has just conducted some experimental batches in this new producing area. They cherish the ideal of making good coffee in previously remote producing areas, so that local farmers can join the list of boutique coffee, while giving bean bakers more choices without having to chase well-known producing areas or farms. In other words, it is a timely help, not an icing on the cake.
250 small farmers in Intibuka have joined the common improvement program, producing only 20 to 50 bags per coffee farmer, very little, and more and more great coffee has emerged in the past three years. Local small farms have their own small processors, African beds, which can be dried for 12-22 days. All different varieties are divided into different batches.
Since the beginning of this year, raw bean merchants have been more active in working with several farmers, all of whom are small farmers with only 3-8 hectares, but all have their own microprocessing plants, and then a local farmer helps them in quality control, screening and even planting. The final sample is extremely amazing and has a very special flavor spectrum.
The farmer who produces the coffee is Audon Ramirez, whose farm is called Guascololo, located in Masaguara in Intibuka, and the bean seed is Catuai, which is treated with full water.
Full washing of Intebka Guaskoro Farm in Honduras
Honduras Intibuca Finca Guascololo Fully washed
Producing country: Honduras, Honduras
Producing area: Intibuka Intibuca
Farm: Guaskoro Guascololo
Farmer: Audon Ramirez
Altitude: 1650 m
Bean seed: Kaduai Catuai
Treatment method: full water washing Fully Washed
Harvest time: March 2017
