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Highest Bidder: Anonymous
13 Cerro Azul

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x 27 Bids

Winner: Orsir International Co., Ltd.

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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. We actually obtained our Yellow Pacas seeds from our Yellow Pacamara! Since Pacamara is still an unstable hybrid, it will regress back to one of its component varietals about 10% of time. More interesting still, is that usually when it reverts back to a variety it reverts back to a Red maturing variety, yet these seeds keep their yellow mutuation.
Boxes: 2
Score: 88.03
Variety: Yellow Pacas
Weight: 132.28
Process: Red Honey
Region: Siguatepeque, Honduras
Rank: 13
Cupping Attributes: Citric Acid, Lemon, Black Tea, Green Apple, Malic Acid, Mouth refreshing, Tartaric, Caramel, Cream, Honey, Almond, Delicate, Dried Dates, English breakfast tea, Floral, Hazelnut, White grape, Molasses, Syrup, Muscat, Pear, Plum, Stone Fruit, Tropical Fruit, Bright, Fragrant, Pudding, Red Apple, Refined flavors, Smoothy, Sweet spice.
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 to leave not all the mucilage but about 80% on the parchment. The coffee immediately begins it's sun drying phase under 100% sunlight for the first 4 days, and then once the parchment has taken on a reddish color, we move the parchment to our greenhouse where it will finish its slow drying phase for an additional 20 -22 days until reaching a humidity below 12%. The final steps are the stabalization periods. First the parchment stabalizes for a month, we then proceed to hull and sort the parchment. Second stabalization occurs in green, for an additional month. This will assure the humidity amongst all the beans are uniform.

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