Filter & Espresso
Tamarind, pear, spices
90h. Macerated natural
Edy Mauricio Deras
Finca Dayana 10 years of Edy Mauricio
Edy Mauricio Deras lives in the Azacualpa area of la Union, Copan and has owned the farm Dayana for the last 10 years.
The farm is 28 hectares, situated at 1400 aslm and is planted with Red Catuai, Lempira, IHCAFE90 and Parainema.
Edy’s focus has been on maximising his productivity, experimenting with different planting densities, pruning styles and organic fertilization routines.
A change towards specialty coffee
Although the farm is very productive and efficient, Edy was in the past reliant on the volatile market price of coffee and so started to produce micro-lots last year in order to access the fixed prices of the specialty market and has seen the benefit to continue this year as well.
The producers will receive about 70% of the FOB price for their micro lots.
This year the harvest for all producers was extremely difficult with increased rains during the harvest and a lack of pickers meaning a large amount of coffee was lost from either falling to the ground or swelling and splitting on the tree.
This lot is a natural that was macerated for 90 hours before being dried on raised beds.
The role of the processing station
All the processing for the Micro Lots takes place at the Aruco mill to centralise and have greater control over the process to create consistent procedures but also to reduce the risk on the producer.
The mill is also at 800masl which gives a drier more stable climate to dry the coffee compared to up at the farms where the weather can be less predictable.
The coffee will be delivered to the mill where they assess the cherry (take Brix) and decide on the process for the coffees depending on space and what the producer has done already.
The cherry is cleaned and washed and then floated to remove any immatures.
Then it is placed into barrels that are sealed to create an environment without oxygen for the cherry to continue ferment and macerate in the barrels for different times.
In the barrel the temperature is monitored and kept around 22-25c in the shade at the wet mill.
The coffee is then taken to the beds where it is dried for between 20-30 days weather depending where it is turned hourly.