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Honduras Karla Orellana 72-Hour Macerated Micro-Lot 250g

Honduras Karla Orellana 72-Hour Macerated Micro-Lot 250g
Honduras Karla Orellana 72-Hour Macerated Micro-Lot 250g
Honduras Karla Orellana 72-Hour Macerated Micro-Lot 250g
Honduras Karla Orellana 72-Hour Macerated Micro-Lot 250g
Honduras Karla Orellana 72-Hour Macerated Micro-Lot 250g
A micro-lot for your coffee pot! Super fruity and delicious.
£10.50
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Orders made by midnight Sunday will be roasted and shipped out to you by the following Thursday.  We are organising our roasting in this way so that we can roast and ship your coffee while keeping our team safe through appropriate social distancing with only one person working in our roastery. 

Tasting Notes: vibrant, black cherryrhubarb

Region: Corquin, Copan
Altitude: 1,250 m.a.s.l.
Variety: Lempira
Processing: anaerobic maceration, natural, organic


Karla Orellana owns a 2-hectare farm that she is regenerating after several bouts of coffee leaf rust. She previously grew cattura variety, which is highly susceptible to leaf rust. Now she’s planted lempira and parainema varieties, both of which take 3 years to begin producing fruit. 

Orellana’s farm is at a relatively low altitude, but this coffee has the sweetness and complex acidity of high-grown beans. This flavour profile is partly due to the specific micro-climate of her farm, which has large daily temperature fluctuations, and partly due to the processing method she’s used on the cherries. 

This organic coffee underwent anaerobic maceration, which means the whole cherries were fermented in sealed containers without the presence of oxygen. This process creates more of an alcoholic fermentation to start with than a natural yeast fermentation (which is what happens when the cherries are left open to air). Anaerobic fermentation gives the coffee a greater degree of perceived acidity in the cup and a more distinctive profile that the usual boozy slightly muddled naturals. The cherries are then dried on raised beds and processed like a typical natural coffee.

All coffee—washed, natural, and honey processed—is fermented to some degree, but specialised fermentation methods have become one area where farmers can differentiate their coffee lots and produce beans with highly unique flavour profiles, giving them access to the specialty market and higher returns.

Orellana’s coffee is produced in partnership and imported to the UK by Falcon Coffee. In 2016 Falcon launched a collaboration with the Aruco Co-op, which owns the washing station where this coffee was processed. Falcon invested training, technical support, and financial packages for producers to improve the quality of their coffee and access higher prices. 

This coffee explodes on your palate with intensely fruity flavours of black cherries, rhubarb, mango and pineapple. With just 2 sacks of this special coffee in our green storage, we’re carefully roasting and savouring every single cup.

Honduras Karla Orellana 72-Hour Macerated Micro-Lot 250g
Honduras Karla Orellana 72-Hour Macerated Micro-Lot 250g
Honduras Karla Orellana 72-Hour Macerated Micro-Lot 250g
Honduras Karla Orellana 72-Hour Macerated Micro-Lot 250g
Honduras Karla Orellana 72-Hour Macerated Micro-Lot 250g
Honduras Karla Orellana 72-Hour Macerated Micro-Lot 250g
Honduras Karla Orellana 72-Hour Macerated Micro-Lot 250g
Honduras Karla Orellana 72-Hour Macerated Micro-Lot 250g
Honduras Karla Orellana 72-Hour Macerated Micro-Lot 250g
Honduras Karla Orellana 72-Hour Macerated Micro-Lot 250g

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