Single Origin Espresso Roast / Honduras – Las Chacas

This is a blend of two lots from Blanca Rosa Melgar and Reynaldo Antonio Pineda. The
lot was blended at the Aruco Mill, where producers will receive about 70% of the FOB
price for their micro lots. All the processing for the ML’s takes place at the Aruco mill to
centralise and have greater control over the process to create consistent procedures
but also to reduce the risk on the producer. The mill is also at 800masl which gives
a drier more stable climate to dry the coffee compared to up at the farms where the
weather can be less predictable.
The cherry is cleaned and washed and then fl oated to remove any immatures. It is then
typically pulped and fermented in tanks for around 12 – 18 hours depending on the
weather. This particular lot was processed using 72 hours of maceration before being
taken to the drying beds. At Aruco, coffee is typically dried over 8 – 15 days (weather
depending) where it is turned hourly.