Honduras

Pacayas area of Corquin, Copan. Luis studied agronomy at university and provides a lot of support to other members of Aruco. He has worked for a number of years to improve production using innovative agronomic techniques.

This lot is a washed that was macerated for 48 hours before being dried on raised beds. 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 coffee will be delivered to the mill where they assess the cherry (take Brix) and decide on the process for the coffees depending on space and what the producer has done already. The cherry is cleaned and washed and then floated to remove any immatures.

The cherries are then pulped a then it is placed into barrels that are sealed to create an environment without oxygen for the cherry to continue ferment and macerate in the barrels for different times.
In the barrel the temperature is monitored and kept around 22-25c in the shade at the wet mill.

The coffee is then washed to remove the mucilage and taken to the beds where it is dried for between 11-14 days weather depending where it is turned hourly.