HONDURAS NORMA IRIS FIALLOS anaerobic 72h

ABOUT SAN RAFAEL COFFEE

This coffee comes from the San Rafael farm owned by Norma Iris Fiallos. The plantations are located in the city of Los Limos in the municipality of Corquín. Beans from this region are marked with the special geographical indication (GI) Honduran Western Coffees (HWC). Norma Iris grows coffee trees completely in the shade of a coniferous forest, which creates a special acidity of the soil and ensures a unique taste of the cup. The farm follows the rules of organic farming, so San Rafael has the appropriate certificate. Norma Iris is one of over 200 production partners in the Aruco cooperative, which was founded in 2006 by 14 Corkin farmers.
The Aruco company provides technical and financial assistance to all members of the cooperative and provides marketing of green grain at the international level. This approach ensures high labor productivity and environmental sustainability in production, and also contributes to the comprehensive development of families in the region. In addition, Aruco supports local educational and social projects, health care centers.

WASHED ANAEROBIC PROCESSING 72 HOURS

Freshly picked berries are accepted at the station from 14:00 to 21:00. They start processing the next day in the morning. All berries are sent to the washed processing station and thoroughly mixed. Cherries that float to the surface (floaters) are thrown away, because they signal damage or a defect in the grain. At the next stage, the grain is cleaned of pulp using a depulper. Next, the coffee is placed in tankers, from which oxygen is pumped out, for further fermentation, which lasts 72 hours. After that, the grain is dried in gardenias until the moisture content is 12%. Then it is stored in parchment for one to two months, and before being sent for export, it is cleaned with the help of a haller.

San Rafael HONDURAS

The cooperative has its own processing station, equipped with modular sections for washing processing and drying. In the fermentation process, ecological equipment is used, which minimizes water consumption, and hot air for drying the grain is obtained by burning coffee husks in special ovens.