How do you treat Katim flavor by anaerobic fermentation in Carlos Farm, Copan Province, Honduras?
Carlos Alfredo Estevez (Carlos Alfredo Estevez) is a second-generation coffee farmer headquartered in Cocun, Corpan, Honduras.
Carlos's parents planted a variety of crops all their lives, from sugar cane to tobacco, riding the wave of price fluctuations until they finally settled down to grow coffee, which was good for their generation.
He is a trained agronomist, starting his career as a consultant to several farmers, teaching them in farm management, especially by promoting access to specialty coffee. In this way, he can learn all about the cultivation and processing of coffee. From plant nutrition to innovative fermentation and drying methods, Carlos has gone through all the processes to make the most of coffee.
So Carlos decided to apply this experience to his plantation. He selected the highest plot in the area at an altitude of 1500 m and planted a number of varieties, including Lempira,Paraninema and IHCAFE90. The latter is Catimor, a cross between Timor and Caturra hybrids, obtained by the Hondure ñ odelCaf é Institute (IHCAFE) in the early 1990s. The microbatch of Nero Scuro consists entirely of this variety.
The microbatch was prepared by mass fermentation (impregnation) for 72 hours, and then dried on an elevated bed for about 40 days. Carlos decided to soak a lot to bring the body to a new height while still maintaining excellent sweetness and pleasant acidity.
In the cup test, the coffee has aromas of milk chocolate, Strawberry Milkshake and wine, medium Body, apple acidity and sweet fermented wine.
Country of origin: Honduras
Region: Corquin, Copan area, Copan Province
Farm: Carlos Alfredo Estevez
Altitude: 1500 m
Variety: Katim (IHCAFE 90)
Processing method: fermentation for 72 hours and slow drying on viaduct bed
Taste test: Apple, milk chocolate, strawberry
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