Specifications
Core Type: Arabica (Catuai, Bourbon, Caturra)
Tasting notes: chocolate, caramel and floral flavors
Aroma (smell): Medium density cocoa
Body: Low-Medium
Growing in the Altitude: 1350+ meters
Harvest Season: December to April
Processing time: Washed, dried in solar dryer
Acidity: Low
Inside: soft, silky, floral at first sip, lingering aftertaste with a satisfactory finish in the cocoa
Finca means farm in Spanish. Situated in Copan in Honduras Beatriz farm cocoa production as well as a coffee farms that also. Around grow other fruits and plants of the coffee fruit, which has a feature like taking in the aroma, must have been of cocoa on the farm after-taste or finish called, it evokes a smooth cocoa sense of taste left in the mouth after swallowing the coffee can say.
Seeds were grown in the altitude of 1350 m and above between December to April, after the washing process is becoming harvested and ready for export in May. because it consists of small producers, generally no single variety of coffee, or consists of different varieties of trees on the farm or entering into export of other varieties in the washing station. Weighted Catuai Beatriz Finca created by the variety of its content as well as the hosts Bourbon and Caturra.
More information
Honduras is Central America's largest coffee exporter provides 4% of world coffee production. Currently in geography as to not reached the extreme high altitude also reflects the benefits of the product, not in a geography of agricultural products between the two oceans. Kahve.com corresponds almost exactly in the middle of the two oceans on a map of Copan that if the supply of these products. It occurs and therefore very suitable for the production of coffee and different climate would positively influence the taste of the coffee grows.
Colombe is a yeast pre-established city of Copan town. It is also possible to see traces of yeast in the historical texture. The world-famous Copan Ruins are located in this region. According to research scientists has been one of the Mayan cities. It creates Ladinos Honduran people coming from 90% of the yeast gene. Countries experiencing political difficulties due to the earthquake and unfortunately does not have a good economy, the coffee production is supported by the state, however.
Today the case is part of a family of up to 100 thousand as of coffee production in the country. They constitute 95% of the small producers. It is about 70% of the farm has a land 2 ha and below. Promising point is gradually producing the coffee rejuvenation of the population (average age 46). The average age of the population is engaged in coffee younger than 10 years compared to 10 years of age. This rejuvenation of the Honduran Coffee Institute (IHCAF) from the support provided by the public, the share of incentive policies and training are extremely high.
Excessive rainfall region, a shortage behalf resides in the production of coffee is not a favorable climate for drying in the sun. Therefore, it is usually done with the dryer running with solar energy under the leadership of ıhcafe the drying process.
