Honduras - Proyecto Cabanas Anaerobic Honey
SCA Cupping Score: 86.00
Cupping Notes: RED FRUIT JAM, RUBY PORT, CARAMELIZED HONEY
Origin: Honduras
Region: Santa Barbara
Altitude: 1650 MASL
Varietal: LEMPIRA, CATUAI, IHCAFE 90, PACAS
Process: ANAEROBIC HONEY
Drying: Raised Beds
ABOUT PROYECTO CABANAS
Exportadora de Café San Vicente is a family-run dry mill and export business focused on smallholders producing very small lots. The Cabañas project (Proyecto Cabañas) is an experiment San Vicente launched in 2012 with three producers in the Cabañas growing community, adding a pulper and raised drying beds to a rented plot of land. When the project began to succeed, they expanded to a wet mill and drying station with raised beds and increased their circle of growers from three to 40 – most small producers with 2.5 ha. of land they manage with help from their families. Producers predominantly focus on Lempira, intercropping with corn, beans and potatoes. Farms are relatively young owing to a massive plant renovation following an intense La Roya attack in 2011. Future plans include renewing aged farm plots to cultivate specialty potential and expanding the drying area to increase capacity.
Cherries are soaked in tanks of water to remove floaters. Selected cherries are then placed in hermetically sealed plastic barrels where they undergo anaerobic fermentation for 72 hours. Afterwards, cherries are depulped and spread to dry on raised beds with a percentage of mucilage intact for approx. 20 days, raked frequently using wood sticks for a uniform dry.
Cherries are soaked in tanks of water to remove floaters. Selected cherries are then placed in hermetically sealed plastic barrels where they undergo anaerobic fermentation for 72 hours. Afterwards, cherries are depulped and spread to dry on raised beds with a percentage of mucilage intact for approx. 20 days, raked frequently using wood sticks for a uniform dry.
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