The Cup: Cooked citrus and cooked cascara with mellow clove flavors. Strong winey acidity and mild candy-like sweetness.
The Origin: Honduras is the 7th largest coffee producer in the world. Finca Caviflor is in the Montecillos region of Honduras which is known for its swift altitude changes and breathtaking landscapes. The higher elevation of this region provides cooler evenings which is perfect for growing coffee. The region is along the border with El Salvador in the Southwest Corner of the country.
The Process: Natural coffees are typically processed the very day they are harvested. The cherries are weighed, sorted for ripeness and quality and then rinsed clean. The cherries are then spread on drying beds or tables, where they are rotated constantly throughout the course of drying. Drying can take an average of 30 to 40 days, depending on the weather.
The Cup: Cooked citrus and cooked cascara with mellow clove flavors. Strong winey acidity and mild candy-like sweetness.
The Origin: Honduras is the 7th largest coffee producer in the world. Finca Caviflor is in the Montecillos region of Honduras which is known for its swift altitude changes and breathtaking landscapes. The higher elevation of this region provides cooler evenings which is perfect for growing coffee. The region is along the border with El Salvador in the Southwest Corner of the country.
The Process: Natural coffees are typically processed the very day they are harvested. The cherries are weighed, sorted for ripeness and quality and then rinsed clean. The cherries are then spread on drying beds or tables, where they are rotated constantly throughout the course of drying. Drying can take an average of 30 to 40 days, depending on the weather.
