COFFIA

Norma Iris Fiallos ORGANIC specialty coffee

€12
Roast level:
Quantity:

Los Limos, Corquin, Copan, HONDURAS

Cupping score 87

Process:  Natural, Macerované 72h

Varietal: Red Catuai

Altitude: 1300

Cup profile

Pineapple, mango and coconut with notes of spiced rim and a heavy caramel body

 

Norma Iris Fiallos owns the farm San Rafael, located in the Los Limos area of Corquin, Copan. Norma is one of the most innovative producers in the area, with a vast array of different varieties, including bourbon, catuai, maragogype and parainema. The farm is nestled within a pine forest, which greatly acidifies the soil, giving the coffee a very unique cup profile. The coffee is completely shade grown and the production area represents a fraction of the total land.The producers will receive about 70% of the FOB price for their micro lots. This year the harvest for all producers was extremely difficult with increased rains during the harvest and a lack of pickers meaning a large amount of coffee was lost from either falling to the ground or swelling and splitting on the tree.This lot is a natural that was macerated for 72 hours before being dried on raised beds. All the processing for the ML’s takes place at the Aruco mill to centralise and have greater control over the process to create consistent procedures but also to reduce the risk on the producer. The mill is also at 800masl which gives a drier more stable climate to dry the coffee compared to up at the farms where the weather can be less predictable.The coffee will be delivered to the mill where they assess the cherry (take Brix) and decide on the process for the coffees depending on space and what the producer has done already. The cherry is cleaned and washed and then floated to remove any immatures.Then it is placed into barrels that are sealed to create an environment without oxygen for the cherry to continue ferment and macerate in the barrels for different times. In the barrel the temperature is monitored and kept around 22-25c in the shade at the wet mill.The coffee is then taken to the beds where it is dried for between 20 -30 days weather depending where it is turned hourly.

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