Honduras Raul Manueles
Raul Manueles comes to us by way of our great friends Marysabel and Moises who own Caballeros farm and the Xinacla mill. Raul has worked with Moises for many years managing the Xinacla mill, and the two are now more like brothers. Raul began working in coffee at only 16 years of age, and has only known coffee throughout is working career. At 20 years old he married his wife, and they started their farms together. He is now 65 years old, and he and Moises are as tight as ever. Raul says it would be difficult for him to work at a coffee mill without Moises.
This lot was dried and processed as a natural after an extended fermentation where the coffee was in grainpro bags for 72 hours before being moved to the patios. Once fermented, drying took 20-25 days to reach a moisture content around 10.5% and was then rested prior to final milling for export.
12 oz. / 340 g WHOLE BEAN
Country: Honduras
Region: Dulce Nombre De Jesus, Chinacla
Varietal: Catuai
Roast Level: Light
Process: Natural, Extended Fermentation
Elevation: 1,600 masl
Cupping Notes: Cacao Nibs, Plum, Strawberry, Pear
(Coffee is roasted weekly on Wednesdays. All orders received after the end of business on any Tuesday will be roasted on the Wednesday of the following week and shipped on the Friday.)
Raul Manueles comes to us by way of our great friends Marysabel and Moises who own Caballeros farm and the Xinacla mill. Raul has worked with Moises for many years managing the Xinacla mill, and the two are now more like brothers. Raul began working in coffee at only 16 years of age, and has only known coffee throughout is working career. At 20 years old he married his wife, and they started their farms together. He is now 65 years old, and he and Moises are as tight as ever. Raul says it would be difficult for him to work at a coffee mill without Moises.
This lot was dried and processed as a natural after an extended fermentation where the coffee was in grainpro bags for 72 hours before being moved to the patios. Once fermented, drying took 20-25 days to reach a moisture content around 10.5% and was then rested prior to final milling for export.
12 oz. / 340 g WHOLE BEAN
Country: Honduras
Region: Dulce Nombre De Jesus, Chinacla
Varietal: Catuai
Roast Level: Light
Process: Natural, Extended Fermentation
Elevation: 1,600 masl
Cupping Notes: Cacao Nibs, Plum, Strawberry, Pear
(Coffee is roasted weekly on Wednesdays. All orders received after the end of business on any Tuesday will be roasted on the Wednesday of the following week and shipped on the Friday.)
Raul Manueles comes to us by way of our great friends Marysabel and Moises who own Caballeros farm and the Xinacla mill. Raul has worked with Moises for many years managing the Xinacla mill, and the two are now more like brothers. Raul began working in coffee at only 16 years of age, and has only known coffee throughout is working career. At 20 years old he married his wife, and they started their farms together. He is now 65 years old, and he and Moises are as tight as ever. Raul says it would be difficult for him to work at a coffee mill without Moises.
This lot was dried and processed as a natural after an extended fermentation where the coffee was in grainpro bags for 72 hours before being moved to the patios. Once fermented, drying took 20-25 days to reach a moisture content around 10.5% and was then rested prior to final milling for export.
12 oz. / 340 g WHOLE BEAN
Country: Honduras
Region: Dulce Nombre De Jesus, Chinacla
Varietal: Catuai
Roast Level: Light
Process: Natural, Extended Fermentation
Elevation: 1,600 masl
Cupping Notes: Cacao Nibs, Plum, Strawberry, Pear
(Coffee is roasted weekly on Wednesdays. All orders received after the end of business on any Tuesday will be roasted on the Wednesday of the following week and shipped on the Friday.)
