HONDURAS | FINCA GENESIS ANAEROBIC HONEY | LIGHT ROAST
- COUNTRYL: HONDURAS
REGION: SANTA BARBARA
FARM: FINCA GENESIS S
PRODUCER: ROBERTO BELARMINO CONTRERAS RODRIGUEZ & LESBIA MARIA SABILLON
MILLING STATION: SAN VICENTE
ELEVATION: 1500 m.a.s.l.
HARVEST: JAN - APR
VARIETAL: PACAS & PARAINEMA
PROCESS: ANAEROBIC HONEY
- LIGHT ROAST
FOR FILTER COFFEE AND POUROVERS
ABOUT THE PRODUCER, BELARMINO CONTRETRAS
Finca Genesis, property of Roberto Belarmino Contreras, it located in a very privileged spot, close to a tropical rainforest, which creates unique microclimates for coffee to grow healthily, surrounded by flora and fauna. Roberto Belarmino was born and raised around coffee. His father was a coffee producer before Belarmino was born, and always carried out traditional practices to produce his coffee and traditional varietals. When Belarmino was young, he remembers helping his father with the work on the farm, planting and processing the coffee. He remembers that the harvests were the busiest times of the year, leaving everyone exhausted. When he was twenty years old, he started managing his parent’s farm, he passed from just helping his father, to being responsible for his father’s production. Ten years later, when he was 30, he acquired his own farm, which he named Genesis, honouring his youngest daughter.
The passion that Belarmino has for coffee is thanks to his parents, motivating him to start producing specialty coffee seven years ago. Since then, he has been investing tremendous amounts of effort to consistently produce high quality coffee. The Pacas and Parainema trees on Finca Genesis are grown under shade which help with temperature control and sun exposure. Belarmino Contreras takes care of the trees that he uses as shade almost as much as he takes care of his coffee trees. His coffee trees are healthy and productive thanks to his good practices. Berlamino’s brothers have been helping him on the farm. For the 2018/2019 harvest, Belarmino will have one more hectare under production as he has been able to expand his farm.
- Picking of only red cherries
- De-pulped and traditionally fermented in absence of water for 24 hours
Fully sun-dried on covered patios