Relatively new to specialty coffee processing in western Honduras, CAFESCOR has quickly made a reputation that is turning heads. The success starts with a well-defined plan for centralizing the collective efforts of more than 400 member-producers. With a centralized wet-mill designed to receive cherries from all of its members, processing consistency is stellar. The mill floats cherries using recycled water to remove less dense and damaged beans before depulping. After depulping, coffee is washed with a demucilager, which uses very little water.
Tasting Notes: Best medium to dark roast, a great everyday drinker. This cup is nice and chocolaty like most of the Honduran coffees, lower acidity and medium bodied. A sweeter edge to it before hitting second crack. Clean, rich and very drinkable. Medium roasts were our favorite but might be a little mild for some. Shoot for touching second crack if you like a strong cup, it will pick up a little smoky tone into 2nd crack which will compliment the more chocolate like notes.
Roasting Notes: Easy to roast. Light roasts can get a little grassy/herbal, but these tones will blossom into rich and chocolaty notes as the roast progresses. A couple shades past first crack to as dark as you want to go. Medium roasts have nice balance, a little hint of acidity and more nutty/caramel like tones. Past a medium roast, turns into a nice everyday drinker being medium bodied, low acidity and on the chocolaty/nutty side.
Washed parchment is placed on patios to pre-dry and then mechanically dried in horizontal dryers called guardiolas. Furnaces burn recycled coffee parchment to heat the guardiolas. Dried parchment is stored and milled Corquin, which has mild weather conditions ideal for resting parchment and preparing coffee for export. CAFESCOR has a fully staffed cupping lab equipped to cup through every lot and ensure consistent quality.
CAFESCOR has also worked collectively to establish a number of norms required for certification including organic certification. CAFESCOR goes another step-in centralizing efforts with an organic fertilizer production plant that uses coffee pulp as the base ingredient and California earthworms to promote decomposition. An average of 3,000 pounds of organic fertilizer is produced for every hectare of coffee production. All of this work means producer-members can focus all of their attention on year-round farm management and picking the best cherry possible.