Norma Iris Fiallos, with her Finca San Rafael, located in Corquin, within the Copan region of Honduras, is one of the most progressive producers in the area. The specialty microlot we received from her is nothing less than outstanding. The aroma, stemming from its anaerobic fermentation, is powerful yet delicate, both in filter and espresso, with notes of cherry liqueur, raisin, dark chocolate, tamarind, and floral hints.

Finca San Rafael is immersed in a pine forest, which significantly contributes to acidify the soil and give the coffee a very unique cup profile. Besides, the coffee grew entirely under shading, and the production area represents a fraction of the total estate land. The coffee is grown using organic farming techniques and is certified organic.

This specialty microlot, of red catuai varietal only, underwent an anaerobic process with a remarkably lengthy maceration, extended to 90 hours. It was then dried on raised beds, in a similar fashion to a naturally processed coffee.

The preparation was carried out at the mill of the Aruco Co-Op, which guarantees very high-quality standards and is, therefore, a first choice for the processing of specialty microlots. After a rigorous hand-picking, the cherries were delivered to the mill, where a first washing and selection pass was carried out. This allowed the immature cherries immediate removal. The good ones were then placed in sealed steel barrels to create an oxygen-free fermentation environment. The temperature of each barrel is continuously monitored and maintained at around 22-25 °C. After 96 hours, the cherries are taken out and laid on raised drying beds, where they remain there for about 25 days and are turned every hour until the residual humidity reduces to the desired level and the grains stabilize. After removing the now dried skin and parchment, the beans, ready to be exported, are packed in tight GrainPro bags.

Minimum resting period: 10 days from roast date for espresso roast, 5 days for filter roast.