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Macerated 90h top specialty coffee from Finca Dayana in Honduras 1

 Copán

Macerated 90h top specialty coffee from Finca Dayana in Honduras 2

 1.400 aslm.

Macerated 90h top specialty coffee from Finca Dayana in Honduras 3

 IHCAFE90

Macerated 90h top specialty coffee from Finca Dayana in Honduras 4

 90h. Macerated natural

Macerated 90h top specialty coffee from Finca Dayana in Honduras 5

 Edy Mauricio Deras

Specialty coffee from Finca Dayana in Honduras

Macerated 90h.

Specialty coffee from Finca Dayana in Honduras 2020 harvest

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.

Specialty coffee from Finca Dayana in Honduras 2020 harvest
Specialty coffee from Finca Dayana in Honduras 2020 harvest

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.

Specialty coffee from Finca Dayana in Honduras 2020 harvest

2020 Harvest

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.

Specialty coffee from Finca Dayana in Honduras 2020 harvest

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.

Specialty coffee from Finca Dayana in Honduras 2020 harvest
Specialty coffee from Finca Dayana in Honduras 2020 harvest

Maceration Process

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.

Specialty coffee from Finca Dayana in Honduras 2020 harvest
Specialty coffee from Finca Dayana in Honduras 2020 harvest

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