What are the flavor characteristics of Honduras Skopan coffee? Detailed explanation of triple anaerobic fermentation treatment

Country of origin: Honduras

Producing area: Copan

Altitude: 1300m

Variety: Kaduai

Treatment: triple anaerobic treatment

Flavor: flower fragrance, orange

Copan

Copa á n is one of the six main coffee-growing areas in Honduras. In the northwest mountains of the country, along the border between Honduras and Guatemala, Copan's coffee is grown on farms 1000-1500 meters above sea level. Copan's annual precipitation is 1300-2300mm and the temperature is between 11.5C and 22.3C.

Copan á n's farm is sheltered by nitrogen-fixing Inga trees and a variety of fruit and hardwood trees. There are many national parks in the mountains of the area, while Copan's coffee producers keep the coffee area in harmony with the natural environment.

San Isidro is only a 15-minute drive from the town of Ruinas de Copan. The area is very dry and dusty, similar to Marcala,Intibuca and Opalaca. The farm has been handed down from generation to generation in Katia, who has been producing coffee in the traditional way and then selling it to local intermediaries in parchment. Katia spent most of her youth on the farm and devoted herself to following her parents' traditions. She studied agronomy at the prestigious San Morano Agricultural University in Honduras. In 2012, Royal Leaf Rust was prevalent in Honduras and most crops were destroyed. This prompted Katia to actively change the way she and her family think about coffee.

The first step in Katia is to better understand the specialty coffee industry. She attended various courses and became a certified barista and baker. She opened her own coffee shop and began to bake coffee from the farm. Naturally, the next step is to grow specialty coffee for export. After many discussions with her father, she was granted the land she liked to cultivate. Now, five years later, many results have been achieved in these experiments.

Katia has not only been able to produce quality coffee and develop relationships with roasters, but has also been a community leader. Her farm and community grew up together. The flagship project has been building a school and providing nutrition programs. This achievement has had a more far-reaching impact on motivating the community, suggesting that it can be a woman who leads the development of coffee in a country known for its male chauvinism.

Katya must work very hard to win the respect of farmers just because she is a woman. On her first day as a coffee producer, only two women showed up on the farm to work with her. No one else wants to work for a woman. Now, after years of struggle, Katia has formed a strong team with mutual respect as the main principle.

The triple fermentation process of this batch includes the following steps: fermentation in GrainPro bag for 12 hours after harvest, fermentation in concrete tank for 12 hours before degumming, and fermentation for 12 hours after desizing. The cup-shaped profile produced by the triple fermentation process is similar to that obtained by lactic acid processing.