Filter & Espresso
Tamarind, pear, spices
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Copan |
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1,400 meters above sea level. |
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IHCAFE90 |
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90h. Natural maceration |
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Edy Mauricio Deras |
Specialty coffee from Finca Dayana in Honduras
Macerated for 90 hours
Finca Dayana 10 years in the hands of Edy Mauricio
Edy Mauricio Deras lives in the Azacualpa de la Unión region of Copán and has owned the Dayana farm for the past 10 years.
The farm is 28 hectares, located at 1,400 meters above sea level and is planted with Red Catuai, Lempira, IHCAFE90 and Parainema.
Edy's focus has been on maximizing productivity, experimenting with different planting densities, pruning styles, and organic fertilization routines.
Bet on specialty coffees
Although the farm is very productive and efficient, Edy has previously relied on the volatile price of the coffee market.
That's why, since last year, he began producing micro-lots to access the higher, more stable prices offered by the specialty coffee market.
Since then, profits have grown and continued to grow this year, with producers receiving around 70% of the FOB price for their microlots.
2020 Harvest
This year, the harvest for all producers was extremely difficult, with increased rainfall during the harvest and a lack of harvesters.
This means that a large amount of coffee was lost due to falling to the ground or due to the swelling and splitting of the trees.
This batch undergoes a natural maceration process for 90 hours before being dried on raised beds.
The processing plant
All micro-batch processing is carried out at the Aruco plant.
This helps centralize and increase control over the process, creating consistent procedures but also reducing risk for the producer.
The processing plant is also located at 800 meters above sea level, which provides a drier, more stable climate for drying the coffee compared to farms where the weather can be less predictable.
The coffee is delivered to the processing plant where the cherry is evaluated (Brix measurements are taken) and a decision is made on how to process the coffees depending on the space and what the producer has done previously.
The maceration process
The cherry is cleaned and washed and then floated to remove unripe fruit.It is then placed in barrels that are sealed to create an oxygen-free environment (Anaerobic) so that the cherry continues to ferment and macerate in the barrels for different periods of time.
In the barrel, the temperature is constantly monitored and maintained at around 22-25°C in the shade.
The coffee is then moved to raised beds where it is left to dry for 20 to 30 days, turning it every hour.
