
Cup of Excellence Honduras #9 El Itacayo Geisha Anaerobic Washed
From Prodigal:
Angel’s 3 hectare farm, Itacayo, located in the famed Santa Bárbara region of Honduras, is planted with 70% Pacas variety and 30% geisha. This COE-winning lot was processed using a 48/48 anaerobic method. First the whole cherries fermented anaerobically for 48 hours. After depulping, the now cherry-less, parchment-covered seed fermented anaerobically for another 48 hours. Subsequent to fermentation, the parchment was rinsed four times. The coffee dried for 18 days in a solar drier, with hand-sorting to remove defects.
Angel is a 3rd generation coffee farmer and has processed coffee at the San Vicente mill since he was young. In 2007 he bought his first property, the renowned La Colmena, and after just two years he was producing specialty grade coffee there. At Itacayo, he harvested his first crop in 2021, and after just these few years he managed to win COE with cherry from that farm. We are proud to share his work with you here.
Original: $45.00
-70%$45.00
$13.50Product Information
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Description
From Prodigal:
Angel’s 3 hectare farm, Itacayo, located in the famed Santa Bárbara region of Honduras, is planted with 70% Pacas variety and 30% geisha. This COE-winning lot was processed using a 48/48 anaerobic method. First the whole cherries fermented anaerobically for 48 hours. After depulping, the now cherry-less, parchment-covered seed fermented anaerobically for another 48 hours. Subsequent to fermentation, the parchment was rinsed four times. The coffee dried for 18 days in a solar drier, with hand-sorting to remove defects.
Angel is a 3rd generation coffee farmer and has processed coffee at the San Vicente mill since he was young. In 2007 he bought his first property, the renowned La Colmena, and after just two years he was producing specialty grade coffee there. At Itacayo, he harvested his first crop in 2021, and after just these few years he managed to win COE with cherry from that farm. We are proud to share his work with you here.






















