Honduras El Gravileo
Cherries are harvested at peak ripeness by a team of 14 pickers peak ripeness and fermented overnight before being floated to remove damaged or underripe seeds. The cherries are de-pulped the next day and the resulting coffee is left to dry ferment for 18-24 hours. Coffee is then washed in clean water and dried on raised beds, inside solar dryers, for 15 days.
Cupping Notes Toasted Marshmallow | Lemon Curd | Graham Cracker
Farm El Gravileo
Altitude 1920 MASL
Producer Martin Galeas