Something went wrong

cup icon

Refreshing the bid...

Highest Bidder: Anonymous
8 Cerro Azul

Los Favoritos


x 81 Bids

Winner: Cuppingpost

The live update mode has been suspended, please login to continue watching the live update.

Purchased in 2011, Cerro Azul sits amongst the Cerro Azul Meambar National Park in the Siguatepeque municipality. Our highest altitude farm, sitting between 1600 - 1700masl, it boasts a cool and humid micro-climate that is perfect for cultivating high quality coffee. This Yellow Pacamara seed stock we brought over our farms in Nicaragua, and it has adapted beautifully to its new home in Honduras. Although a low production variety, the Yellow Pacamara more than makes up for it in its cup profile and resistance to coffee rust!
Boxes: 2
Score: 88.53
Variety: Yellow Pacamara
Weight: 132.28
Process: Washed
Region: Siguatepeque, Honduras
Rank: 8
Cupping Attributes: Malic Acid, Citric Acid, Berry, Black Currant, Brilliant, Raspberry, Red Apple, Sharp, Vivid, Apple, Caramel, Floral, Sweet & Sugary, Bell pepper, Berry, Black Currant, Blueberry,  Caramelized, Cinnamon, Citrus, Cocoa, Crystal, Dried natural apricot, Grapefruit, Juicy, Lactic, Lemon & Lime, Mango, Orange, Passion Fruit, Peach, Raspberry, Stone Fruit, Sweet, Tropical Fruit, Winey, Yellow fruits, Bodied, Canned fruit, Citrus Fruit, Honey, Juicy body, Long aftertaste, Mandarin Orange, Overall Sweet, Soft, Sweet & strong.
Processing Description: Only optimally ripe cherries are hand-harvested, floated to remove any unripe cherries, hand sorted, and then de-pulped with little to no water. We then proceed to implement a dry fermentation of the mucilage in open air fermentation tanks for 24 - 34 hours. Following the fermentation time, we proceed to wash the parchment with clean water. The wet parchment is then carefully transported to our dry mill where we proceed to sun dry. We emphasize a slow and prolonged drying time, nevertheless we give the wet parchment 100% sunlight on raised beds for the first 2 days (this diminishes the risk of mold growth or overfermentation). Following this, the coffee is moved to our greenhouse with raised beds where it will finish its slow drying phase under 50% shade for an additional 13 - 15 days until reaching a humidity below 12%. The final step is the stabalization of the dried parchment to make the humidity amongst all the beans uniform.

We may use cookies or any other tracking technologies when you visit our website, including any other media form, mobile website, or mobile application related or connected to help customize the Site and improve your experience.
Read Policy