Notes: Apple Crumble, Butterscotch, Grape
Finca Cascaritas is situated in Santa Rosade Copán of Honduras. The farm is owned and managed by Delmy Hernandez and her son, Moises Hidardo. While Delmy is a third-generation coffee producer, it was only in 2015 that she and Moises made the decision to focus on microlots, dedicating themselves to innovation and a singular commitment to specialty and experimental coffee.
This particular coffee has been processed using one of their experimental natural methods, where ripe cherries are hand-picked, washed, pulped, and then placed in barrels inoculated with Champagne yeast. The beans remain in these barrels to undergo anaerobic fermentation for 36 hours. This unique process imparts a bright, fruity flavour profile, while preserving the coffee’s inherent sweetness and balance.
