Brief introduction of Coffee Bean Manor in Honduras-characteristics of El Puente_ Honduran Coffee

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Don Fabio Caballero is a second-generation coffee farmer in Honduras and one of the pioneers of growing coffee there.

His land was distributed to his next generation.

Among them, the current female landowner Marysabel Caballero and her husband Moises Herra take care of the land.

And Moises himself is a coffee family, and he brought his farmland to this family business.

And nearly 200 square meters of land is divided into 17 farms.

And over the years, they have been producing high-quality coffee beans.

Won eighth place in 2006 COE and first place in 2016.

More importantly, they will invest a lot of time and resources.

Put it on the new equipment to make the treatment better.

Plant and study new varieties of coffee to improve the quality

All because they attach great importance to the environment sustainability of the manor.

For example, in order to ensure good growth conditions and soil

They will make some organic fertilizer to give coffee trees the nutrients they need.

And the manor also grows oranges, avocados, bananas and some plants

These things also let the world see one more side of Honduras.

Made some silent contributions to the image that can produce better coffee.

During the harvest period, they will hire and train skilled technicians to select ripe fruits.

Every worker will have two bags to pick.

One is used to release mature and the other is used to release substandard

Finally, the payment is calculated according to the amount collected by them.

To ensure that what is harvested is the best and qualified

After harvest, the pulp will be removed by pulper.

Then use African washing technology to let parchment coffee ferment for 12 hours.

This technique helps to find floating objects or immature beans from some high-density and mature coffee.

After washing, it will be soaked in clean water for about 12 hours.

Finally, coffee beans will set up a scaffolding in the sun or shade for about 11 to 20 days to control the moisture content of brown beans at about 11 to 12%.

COFFEE DETAILS

Location: La Paz-Honduras

Process: Washed

Varietal: Catuai

Tasting Notes: Berry,Black cherry, Vanilla,Clean

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