Anna Cecilia Estevez is a young, eco-responsible, coffee fanatic. After four years of working with Aruco in the fields of crop and process quality control, Anna has embarked on organic coffee cultivation. Aware of the current environmental problems, she has created ecosystems composed of various forest species and regional fruit trees that naturally enrich the soils where its Lempira plants grow. Her number one rule: no to chemicals. It grows micro-batches and supervises the innovative processes of the Aruco mill. The mineral-rich terroirs and the double maceration of the drupes give this batch notes of orange, baked apple, whisky, and praline. A chocolate finish and a whisky aftertaste ! An exceptional coffee.
Recommandation : Filtre or Espresso (great for both!)
SCA Score : 86,25
Moklair ranking : Premier Cru
TRACEABILITY :
Farm - Ana Cecilia Estevez
Region - Monte de la Virgen, Corquin, Copan
Terroir - Écosystème
Alt. 1270m
AROMATIC PROFILE:
Main descriptor - Orange and Whisky (basically an old-fashion minus the bitters)
Aromatic notes: Roasted apples, Praline, Milk chocolate
Acidity: Low to medium
Body : Creamy
PROCESS : Natural
Cherry maceration for 90 hours
Dried on drying beds
Fermentation et 22-25 degrees Celsius of cherries in cerises sealed casks without oxygen
Depulpage
Drying beds for 20 - 30 days
VARIETY : LEMPIRA
Net Weight: 250g