Honey processed lot from ancient Mayan region of Copan
A playful and delicious coffee with notes of fresh apricot and pistachio ice cream
Herminio Perdomo owns Finca Alto de los Santos in Corquín, Copan, Honduras. He grows four different varietals on 18 hectares; Catuai, Caturra, and the hybrid strains of Lempira and IHCAFE 90. To produce this lot, the coffee seed is depulped from the cherry fruit and dried without washing leaving the sticky, sugary, honey-like mucilage on the bean. This process allows for some fermentation to happen while the mucilage drys, which imparts some unique fruit and sweetness qualities unseen in washed and natural coffees.
The farm is a lush ecosystem at an elevation of 1350 masl. In addition to coffee, other trees grown on Finca Alto de los Santos are cedar, mahogany, evergreens, peaches, oranges, and guama (known as the ice cream bean). These trees help with shade and contribute to the coffee's distinct terroir, but also acts as a habitat for a wide array of animal life.
This is our second year with Herminio's honey processed coffee. Dial into notes of apricot and silky, sweet pistachio gelato. We recommend a 1:16 brew ratio, filtered water at 208-210℉, a medium grind, and a 3-3.5 minute brew cycle.