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Mariana Amayo began growing coffee nearly 20 years ago on his farm, ‘Pak Free’, in the Intibuca region of Honduras. He utilises organic fertilizers in the maintenance of his red catuai plants, and selectively harvests only ripe cherries which are milled the same day. The coffee is fermented for approximately 24 hours, before being dried in a solar dryer or ‘guardiola’ over 20-25 days.
Qualities of orange and white florals are accompanied by a milk chocolate-like finish in this washed IH90 from Honduras.
Coffee beans are judged on a 100-point scoring system that assesses body, balance, uniformity, sweetness, clarity and acidity. Coffee scoring 80+ points is considered specialty coffee.
|Producer||Mariano de Jesus Amaya|