Регіон: Corquin, Copan
Станція митої обробки: Aruco
Станція сухої обробки:
Ферма: Hernan Lopez Alvarenga
Різновид: Lempira & IHCAFE90
Висота вирощування: 1 200 masl
Обробка: 48hr macerated natural
Процес сушіння: dried on beds during 25-30 days
Процес ферментації: 48hr macerated natural
Виробник: Hugo Hernan Lopez
Hugo Hernan Lopez is one of the original founders of the Aruco Cooperative. He has been working with coffee for 39 years and his farm El Naranjo is 4 ha in size planted with Catuai, Lempira and more recently Parainema. When planting the Parainema he puts the baby plants next to a Lempira tree to give protection until the tree is big and strong enough to fend for itself. After this he will then remove the Lempira which had been producing coffee until the Parainema can start.
He believes in protecting the environment and no longer uses herbicides since the start of Aruco. He also uses a type of chilli water to apply to the soil to help prevent the spread of nematodes.
At first he was sceptical of the micro lot program, but now he has been producing specialty coffee for 6 years with this year being the third year we have had micro lots from Don Hugo.
The producers will receive about 70% of the FOB price for their micro lots. This year the harvest for all producers was extremely difficult with increased rains during the harvest and a lack of pickers meaning a large amount of coffee was lost from either falling to the ground or swelling and splitting on the tree.
All the processing for the ML’s takes place at the Aruco mill to centralise and have greater control over the process to create consistent procedures but also to reduce the risk on the producer. The mill is also at 800masl which gives a drier more stable climate to dry the coffee compared to up at the farms where the weather can be less predictable.
The coffee will be delivered to the mill where they assess the cherry (take Brix) and decide on the process for the coffees depending on space and what the producer has done already. The cherry is cleaned and washed and then floated to remove any immatures. Then it is placed into barrels that are sealed to create an environment without oxygen for the cherry to continue ferment and macerate in the barrels for different times. In the barrel the temperature is monitored and kept around 22-25c in the shade at the wet mill.
The coffee is then taken to the beds where it is dried for between 20 -30 days weather depending where it is turned hourly.