HONDURAS - Oliverio Lara Lopez - Lempira - Natural Process 250g
Sometimes a coffee just makes you smile from first enticing smell to final glorious sip. This rich sunny explosion of organic happiness is exactly such a coffee! Opening with cherry and plum, there is the faintest suggestion of cinnamon before being folded up into the loving arms of a toffee-fudge chocolate brownie. Exactly the antidote for these grey winter days. Happy Honduras!
LOCATION: GUALME, CORQUIN, COPAN
Oliverio Lara Lopez and his son Jolman Walter own and manage the farm Bella Vista in the Gualme area of Corquin, Copan. The 3.5 hectare farm sits at 1350m altitude and is planted with Catuai, Lempira and IHCAFE90. Oliverio is a very experienced coffee producer, but also very open-minded and was keen to experiment with processing and improve the quality of his coffee. He was one of the first members of the coop to join the Micro-Lot programme and saw a huge improvement in the quality of his coffee as a result.
This lot comes from Oliverio's farm at higher altitude in Gualme and is a natural process of the Lempira variety.
The producers will receive about 70% of the FOB price for their micro lots (the price of the beans at port of departure). This year the harvest for all producers was extremely difficult with increased rains during the harvest and a lack of pickers meaning a large amount of coffee was lost from either falling to the ground or swelling and splitting on the tree.
All the processing for the Micro Lots takes place at the Aruco mill, to centralise and have greater control over the process and to create consistent procedures but also to reduce the producers' risk. The mill benefits from being at 800m altitude, which gives a drier and more stable climate to dry the coffee, compared to the upland farms where the weather can be less predictable.
The coffee is delivered to the mill where they assess the cherry (take Brix sweetness testings) and decide on the process for the coffees, depending on space and what the producer has previously done. The cherry is cleaned and washed and then floated to remove any (unripe) immatures. The coffee is then taken to the beds where it is dried for between 20 -30 days, weather depending, and is turned hourly.