Honduras Nicholas Alvarado W 35kg

TASTING NOTES: Plum, Dark Chocolate, Herb-like
Process: Washed
Varietal: Pacas, IHCAFE 90

Nicholas Alvarado has been working for 17 years as a coffee farmer. His farm Las Peñitas is located in the Las Peñitas Village in Santa Barbara Mountains, a mountainous massif with a maximum height of 2750masl. The people of this region started growing coffee as a secondary crop in the 1940s, mainly in the lowland area. A rise in prices in the 1970s resulted in coffee becoming the main crop of the region and it has continued to remain as such to date. With Typica and Bourbon being the most grown varieties, coffee is both economically and culturally significant to the area.

4 years ago, Nicholas started producing micro-lots from the variety Pacas planted on the farm. This varietal is naturally mutated from Bourbon by a single gene causing the plant to grow smaller classifying it as a dwarf plant.  Coffee is harvested by hand. The ripe cherries are wet-milled the same afternoon. The parchment is then placed into a wood tank to dry ferment for 14 hours. It is then triple-washed and put into a parabolic solar dryer for 12-20 days. The coffee is monitored over this period to observe quality and is sorted by hand to remove any defected beans.

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