This particular lot is a washed process carried out at APROCOMSA’s centralized wet-mill dedicated to process organic lots. After farmers meticulously harvest ripe cherries and deliver them to APROCOMSA, the post harvest process begins by floating cherries to eliminate under ripe and damaged coffee. The water is recycled several times to ensure conservation of water. Next the cherries are depulped and the mucilage covered beans are fermented in tanks for 24 hours. Then the coffee is washed mechanically with a demucilager designed to significantly reduce wastewater. The washed coffee in parchment is dried on patios to 11 percent moisture and then stored until preparation for export.
APROCOMSA’s dry-mill facility is also located in Marcala where dried coffee in parchment is received, cupped and selected for export. Coffee is hulled and sorted by density and color in preparation for export. APROCOMSA has a fully equipped cupping lab and several Q graders who check the quality prior to shipping. APROCOMSA’s preparation ensures traceability and quality control throughout the post harvest process, which is a vital resource for establishing higher prices for producers.
About the region: La Paz, an area famous for coffee production in Honduras, is high in elevation with cool temperatures. These factors causecoffees to ripen slowly, developing sugars that are then processed in these comfortable climates. These coffees have highfruity sweetness with flavors of berries or peach. Coffees from La Paz are extremely stable, and reliable as anyoffering type.
Country: Hoduras
Region: La Paz
Farm: Café Organico Marcala, S.A. (COMSA) | 1500 coffee producers
Altitude: 1,300 - 1,700 masl
Processing: Washed
Notes: Orange, dried apple, nutty, milk chocolate
Honduras Organic SHB APROCOMSA
Medium Roast.
- We accept return for non-coffee items only. If you are not satisfied with your order, please return within 15 days from the date you received your product. Customer is responsible for shipping fee to return the product back to us.
