Honduras Moises Hidardo Hernandez Pacas Honey - Filter Roast

COUNTRY - Honduras
FARM - Finca Las Cascaritas
REGION - Mercedes, Ocotapeque
ALTITUDE - 1250 M.A.S.L
VARIETAL - Pacas
PROCESSING METHOD - Honey

MOISES HIDARDO HERNANDEZ
Moises is a fourth-generation coffee farmer and the founder of Cafés Especiales Mercedes Ocotepeque (CAFESMO). Finca Las Cascaritas is the farm he inherited from his father and currently operates with his mother, herself a third-generation coffee farmer. The coffee processing begins with the careful selection of only the ripest coffee cherries. These cherries are then transported to a processing mill where they undergo a flotation process to remove low-density and defective fruit. The coffee is subsequently de-pulped and placed in 200-liter plastic tanks. After being inoculated with Barolo yeast, the tanks are sealed and the coffee undergoes a 36-hour fermentation process.
Once fermentation is complete, the coffee beans are spread out on African
drying beds for 15 days until they reach the ideal moisture content.

HONEY PROCESS
A hybrid method between natural and washed process, the ripe coffee cherries are hand picked when ripe and the skin is removed.
The varying mucilage remaining on the beans is left to dry and ferment. Drying times can range from 18-25 days. The amount of pulp remaining on the bean contributes to the degree of fermentation the coffee undergoes and the flavours produced. Often fruity, jammy notes are present with caramelized sugar sweetness

PACAS
Pacas is a variety of Coffea arabica that is native to Central America. First discovered in 1949 on a coffee farm in Santa Ana, El Salvador, Pacas is a natural mutation of Bourbon coffee (1). Farmers have been breeding Pacas with other varieties of coffee to create cultivars like Pacamara. Cultivars are bred for specific genetic traits, like their size or resistance to coffee leaf rust.
Pacas is a dwarf coffee plant, like many other naturally-occurring Bourbon coffee bean varieties. It only grows up to 4 feet, instead of the 10-15 feet typical of other arabica coffees. On a commercial coffee farm, this smaller size and narrower spread allow higher-density planting and increased yields. So Pacas is frequently bred with other varieties to create higher-yielding offspring.