87.89
Ariel started the coffee plantation in 2010 with a ½ mzns of Catuai Variety. He takes a great care in supervising that only the ripe cherries are harvested. He processed his coffee through anaerobic fermentation, keeping great care in the process. His coffee is dried using solar dryer and he stores in wooden racks. He evaluates the coffee quality periodically through San Vicente exporter.
| Rank | 19 |
|---|---|
| Farm Name | El Sol |
| Farmer/Rep. | Ariel Murcia Pinto |
| Altitude | 1450 masl |
| Country | Honduras |
| Year | 2019 |
| City | LA PEÑITA, CONCEPCION DEL SUR. |
| Region | Santa Barbara |
| Program | Honduras 2019 |
| Aroma/Flavor | Honey, berries, tangerine, cinnamon, orange, caramel, herbal, floral, pear, molasses, brown sugar, raisins, plum |
| Acidity | Complex, bright, citric, mandarin acidity, fine acidity, well structured, hibiscus and pomelo acidity |
| Other | Multidimensional, very complex, dry sweet coffee, lingering finish, complex |
| Processing system | Anaerobic |
| Variety | Parainema |
| Coffee Growing Area | 5 mzns |
