Best enjoyed black
Suitable for V60, Chemex, Kalita, Aeropress, Moccamaster
Country: Honduras
Name: La Falda
Tasting Notes: Cranberry, Honey, Earl Grey
Variety: Red Bourbon
Process: Washed
Elevation: 1,800 m
Region: Intibucá
Juan Vicente Montoya grew up producing coffee with his father. His farm, La Falda is the sole source of Income for his family. He uses the coffee pulp as compost to improve the structure of the soils and uses native species of trees as shade for the coffee trees to grow and thrive beneath. Cherries are floated, are pulped and dry fermented for 10-14 hours under shade. After fermentation coffee is washed with mountain water in concrete channels to remove any remaining mucilage. Coffee is then dried in a solar dryer to improve consistency. Moisture content is reduced to 10-12% which takes 12-15 days.
Brew Guide
V60
7 days / 12.4g dose / 225ml filtered water / 97° / 3 minute extraction