Christmas Coffee from Nacimiento 151,-
To help celebrate Christmas, I figured we would sell one of Jobneel's best lots this year as our Christmas coffee. A late harvest Bourbon from the top of his farm that is so sweet and fruity I just can't have enough of it. 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. Some of the lots might be as small as one or two bags while others are slightly larger. To make milling and logistics easier, we normally blend several lots together based on quality, variety and harvest date. 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. We always sell the early harvest before the late harvest, so if you are patient and buy this coffee from time to time you might notice the increase in flavour intensity and fruitiness from lot to lot.
Red wine, cherries and red apples
Jobneel Caceres Dios
El Cielito, Santa Bárbara, Honduras
1600 - 1700 masl. under mixed shade.
The coffee is selectively hand picked by hired pickers under supervision of Jobneel. Cherries are hand sorted 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 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 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 and exported.