La Antartida, Honduras (Anaerobic Natural)
| Volumes | 1kg, 500g, 250g, Sample |
|---|
Produced by Juan Silvestre
Region - La Paz
Grown at 1700 masl
Varietal - Mixed
Harvest - December 2023
Process - Anaerobic Natural
A lot with a meticulous prolonged fermentation from the renowned Montecillos region: stone fruit acidity & a caramel sweetness.
This microlot from Juan Silvestre’s 21-hectare farm, La Antartida in Las Botijas, La Paz, showcases meticulous craftsmanship.
Cherries are selectively harvested, with only the ripest being picked. The cherries are then placed in fully sealed barrels and left to ferment for 48 hours.
The drying process begins on a blanket-covered patio, where the coffee cherries are carefully spread and turned to prevent crushing. They are allowed to dry until they achieve a sticky, honey-like consistency, then layered more thickly and periodically turned to ensure even drying.
La Paz is nestled in the region of Montecillos, renowned for its high-quality coffee production. Named after the Montecillos mountain, the area is known for its striking landscape and unique climate.
The community of Las Botijas continues to preserve the ancient tradition of constructing adobe houses with clay roofs. Its cool mountainous climate provides the perfect conditions for cultivating vegetables and avocados.