HONDURAS "Mogola" Washed Process - Filter Roast
Orders are roasted on Tuesday and dispatched from Wednesday
Don Fabio is a well-known coffee producer in Honduras. He is one of Sasa's biggest mentors when it comes to coffee production because he is an exceptional advisor and happily shares his wisdom.
He has also developed his own fertilizer which he applies to the small plants at the nursery and flowering plants at the farm. Don Fabio compares them to pregnant mums and newborn babies and believes these are the two stages when coffee plants need the most nourishment to develop as strong shrubs.
Don Fabio's daughter, Marysabel, helps manage some of his farms. They have entered their lots to competitions multiple times and in 2016 they won first place in the COE, scoring a record price of USD$120.50 per pound!
Mogola was the first farm purchased back in 1970 which was the sam year he got married. The farm looks like a botanic garden with many lines of trees to separate and protect lots from the wind. Flowers are also grown to attract butterflies and also work as landmarks for workers when picking different lots.
It is very humid and cold at the farm, which helps maintain water moisture in the soil and puts less heat stress on the plants. This also promotes slow maturation resulting in developing much complexity and intense flavours in his coffees.
Don Fabio is one of the few producers we know that use Guardiolas to dry his coffee. Because during picking there's not much sunlight and humidity is high in the area he has always been mechanically drying his coffee. He does this at very low temperature (40 degrees) for 60-70 hours. This technique is great for two reasons, first he has no risk of mould or any issues with poor drying. Second his coffees are constantly losing moisture and this has proven to extend the shelf life on all of Don Fabio's lots.
Project Origin Cupping notes
87 Points. Aromatics of lime and chocolate and jasmine florals, this coffee is complex and full bodied. Sparkling lemonade-like acidity and a creamy texture pair with flavours of sweet orange, nectarine, milk chocolate and vanilla, rounding out with a long floral, aromatic finish.
Processing details: Picking of only red cherries, separated by sections of the farm. A combination of mechanical de-mucilage and 12 hours fermentation is done due to the high volume of coffee harvested plus the heavy rains in the region during this season. Drying happens slowly on "Guardiolas" or mechanical dries. The result is that drying happens a much lower temperature than usual.