Honduras Las Flores Anibal Baca

This coffee is from a farmer Anibal Baca, in Las Flores, Honduras. Anibal has worked in coffee his whole life, though it wasn't until 2015 that he purchased his farm, La Fortaleza. Before that, he'd worked odd jobs on large farms in the area, eventually landing a job at Beneficio San Vicente, one of the exporters we've been buying our coffee through. It was here that Anibal learned about producing smaller, Specialty lots rather than large commercial blends, and the price premiums that come with it. La Fortaleza is roughly 2.5 hectares in size, planted solely in the Pacas variety. It stretches up to around 1650 meters, which is about as high as you see coffee growing in this region. Anibal wet processes his coffee at home using small milling equipment. The coffee fruit is removed with a depulper, then the mucilage-covered green beans are fermented without water for around 16 hours to break down the remaining fruit. After that, he agitates the mucilage using water multiple times, and then sorts through the parchment by hand to remove defects before transporting to the San Vicente mill where it dries in about 7-10 days.