Honduras, San Andreas, Lempira
Finca La Puerta

Single Estate Coffee

Notes: cocoa, almond, tangerine, raspberry, brown sugar, fudge brownie

Roast: Light (city+)

Varietal: IH-90 -Caturra Hybrid

Elevation: 1350

Process: Washed & Sun Dried

Farm: Finca La Puerta

  Ruben Portillo started farming coffee when he was 18 years old. In 2017 he acquired his second farm, Finca La Puerta. Ruben’s farm is nestled in a remote section of the mountains outside of San Andrés with shade being provided by tall pine trees. The dropped pine needles provide constant organic matter and ground coverage to the soil but requires input from Ruben to balance the acidity in the soil.The entire farm is passed over twice by pickers. The fruit is put through a depulper within 24 hours and fermented in water for 12 hours before completely washing. The steep dirt road accessing the farm can easily become impassable with unexpected rains so the fully washed coffees are then transported to Mr Portillo’s house to dry just a couple of miles away from the farm. Target drying time is 15 days.