Region : San Andres, Caona.
Farm : Finca Congolon - 1750m altitude.
This farm is owned and run by Jose Claudio Perez Amaya, his passion for coffee comes from having grown up on a coffee farm. His father gave him a small piece of land in 2010 to plant coffee. In the past he sold what he produced as conventional coffee from Honduras, this is his first year preparing a micro-lot of speciality coffee.
The coffee cherries are picked by hand, pulped, and placed into fermentation tans for 20 hours. The parchment is then rinsed, diverted to the washing channel, and washed by hand. The drying takes place on patio, for about 20 days.
This washed Catuai is characterized by chocolate sweetness, full body, great balance, and clear fruity notes.
Process : Washed.
Variety : Catuai.
Profile : This coffee is typical of a well-balanced, sweet classic of this origin. Wonderful body, pleasant chocolate dominant with a clear fruit finish – red apple, red berries.
Score : 86.