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Honduras | El Pantanal

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Pear Tart | Milk Chocolate | Pistachio

Altitude | 1600 masl
Process | Washed
Variety | Catuai



We have rarely had the pleasure to try a Honduran coffee with this amount of complexity on filter - beautiful pear acidity to complement a light melon and papaya juiciness along with sea salt milk chocolate and hints of nut.

El Pantanal is one of the farms owned by Marysabel Caballero and Moises Herrera. It is located just outside Marcala in one of the renowned areas for speciality coffee in Honduras. Marysabel took over farming from her father after he spent many years struggling to break even. Combining her lot with Moises' holding, they were able to transform the fortunes of their 200 hectares with a focus on quality and consistency. Caballero is now a name you will see on coffees from many of the world's top roasters - the speciality industry knows what to expect when they see this name on a bag.

Marysabel and Moises are regulars at the Honduran Cup of Excellence and they placed third in the SCAA "Coffee of the Year" in 2010. In addition to quality, these producers are leading the way in sustainability. They produce home-made fertiliser created from manure mixed with coffee cherry pulp. Bananas, oranges and other fruits are grown on the farm in small quantities. This provides shade for the coffee plants to grow, sustenance for the farm workers and contributes to these farms' biodiversity.

After picking, the pulp and mucilage are removed from the cherries and they are fermented for 12 hours. They are washed in the African style and soaked in clean running water for a further 12 hours before being moved to the patios to dry on raised beds for 11 to 20 days.