Get ready to be blown away by this coffee! It's always an exciting time for us at Talormade when we get to offer naturals from Marysabel Caballero and Moises Herrera.
This lot comes from their farm Las Lomas and is processed under quite challenging conditions. The climate in Honduras is humid and it often rains during the coffee's drying process. Drying the coffee after harvesting is crucial to ensure that the unroasted coffee remains stable during storage and transit, and the coffee is moved on the raised bed regularly so the drying is homogenous. In drier climates, this process can take a couple of weeks, but at Las Lomas, it can take a whopping 40 days!
The climate makes natural processing no easy feat either. But Moises has a unique sense for bringing out astounding flavours from the coffee. In this specific lot, the cherries are fermented in closed bags before they are spread on raised beds for drying, extending the time the coffee ferments.
The result is spectacular. The flavour ranges from violet and berry yoghurt in sweetness and acidity, followed by notes of smooth cola nut that lingers into the aftertaste.