R I C A R D O   C O R T E Z

HONDURAS

PROCESS  NATURAL

Ricardo is a second-generation coffee grower, having always been fascinated by coffee. He frequently assisted his father with farm tasks from a young age.

Ricardo inherited the Gualion farm, a 10-hectare property located at 1800 m.a.s.l. He has dedicated 7 hectares to coffee cultivation, primarily growing Parainema and Gesha varieties.

The farm employs a small permanent workforce, supplemented by seasonal help during harvest. Ricardo carefully manages the farm's fertilisation schedule and benefits from the region's balanced climate. While the rainy season presents

accessibility challenges, Ricardo's efficient harvesting and processing methods mitigate risks.

His farm features shade trees, which he recognises as beneficial for both his coffee plants and soil health. Ricardo prefers natural processing, which has consistently produced exceptional cup profiles. However, his curious spirit has led him to explore honey and semi-washed processing methods, resulting in promising cup quality.

After hand-picking the ripest cherries, the coffee is sorted using a water-based method to remove impurities before drying. The coffee is then transferred to raised beds to dry for 19 to 24 days until it reaches the desired moisture content.

The Parainema variety is well-suited for low to medium altitudes and is resistant to leaf rust, a common coffee disease. Its dwarfing characteristics allow coffee farmers in Honduras to maximise yield per hectare. Developed by the IHCAFE institute, Parainema is a selection of Sarchimor, a hybrid of Timor Hybrid and Villa Sarchi.

TASTING NOTES- Dark chocolate, Strawberry, Violet, Pineapple, Grape.