Honduras Jocson Mendoza
TASTING NOTES: Mandarin, Mango, Dark Chocolate
PROCESS: Anaerobic Honey
VARIETAL: Red Catuai, Yellow Catuai, Catimor
Jocson grew up visiting his father's farm where he learned the process of coffee growing. As a child he dreamed of having his own farm one day. Now, he has inherited the 2.1-hectare farm and runs it in his father's memory. Passionate about raising the quality of his specialty coffee, Jocson has adopted new and improved farm practices. This farm has now been active for 8 years.
When ready, the cherries are carefully picked and placed into bags to begin a 48 hour anaerobic ('without air') fermentation process. They are then de-pulped and placed into tanks for another 12 hours to dry ferment. The parchment is then rinsed four times with water. After, the parchment is laid in African beds and stirred every half hour to dry over 18 days. The product is closely monitored during this time and any defects are hand removed.