Caballero Java 185,-
Marysabel and Moises grow very little of this rare "Java" cultivar. It always tastes fruity and floral when I taste it straight from the drying tables, but after some resting and transportation to Norway, the flavour in the coffee develops more towards a rich green tea flavour with a full body. A rare and interesting flavour profile from Honduras.
Green tea & milk chocolate
Marysabel Caballero & Moises Herrera
February - March 2018
Chinacla, La Paz, Honduras
Around 1500 masl under shade trees.
Ripe cherries are hand picked by local pickers. The pickers are paid extra to sort ripe cherries from the unripe while they are picking. Sorting is done by simply putting the cherries in separate bags. After de-pulping the mucilage is removed with the use of a penagos aqua pulper. Then the parchment is fermented for 12 hours before it is washed using african washing techniques which helps sorting floaters and undeveloped beans from the denser and more developed coffee. After washing, the beans are soaked for about 12 hours in running clean water. Then the coffee gets dried slowly on raised beds covered with shade nets.