As always we separate Jobneel's coffees by picking date and variety. After the harvest is done, we taste all individual lots and select the best ones. In general the coffees that are picked early in the season (January to March) are from the lower part of the farm where the altitude is 1500-1600masl. The coffees picked in April to June are normally from the higher part of the farm from 1600-1800masl. What is great about separating the lots by harvest time and variety is that you can really taste the intensity of flavours increase as you "climb up the slope" and approach the later harvests. This year we decided to select the very best lot as our "Christmas coffee." This Pacas lot was picked in May 2018 and has a very intense and fruity flavour without having too much acidity. Ripe red berries, blackcurrants, blackberries and cherries are some of the flavours you can find. It is for sure one of the best Pacas coffees I have tasted from this farm in a couple of years. The intensity of flavour is most likely due to the very cold growing season in 2017/18 and the fact that there was a lot less coffee on the trees which hypothetically means each coffee cherry get more nutrients and flavour.
Blackcurrants, blackberries & cherries.
Jobneel Caceres Dios
El Cielito, Santa Bárbara, Honduras
1605 - 1750 masl. under mixed shade.
The coffee is selectively hand picked by hired pickers under supervision of Jobneel. Cherries are hand sorted and floated in clean water before they are processed. After de-pulping the parchment coffee is dry-fermented for about 12-14 hours. Then the parchment is rinsed with clean water before it is dry fermented for another 12 – 24 hours, depending on the ambient temperature. After fermentation the coffee is washed in a channel where again the floaters are removed. Then the coffee is bagged and transported to Jobneel’s house where the coffee is dried on raised beds covered with shade for 14 – 20 days. During drying, Jobneel and his family removes all the defect parchment coffee from the good coffee. When the coffee is finished drying he packs the coffee in air tight grain pro bags for storage before the coffee gets milled, packed in vacuum packed bags and exported.