An exciting dedication to processing is the hallmark of coffees from Proyecto Cabañas, where Ermelinda and other smallholder producers in Los Planes, near the Honduras-El Salvador Border, contribute coffee. Ermelinda's coffee is anaerobically processed: it's first rested in cherry in tanks for 72 hours before being mechanically washed with a “demucilager”, a machine that removes mucilage, essentially scraping off a majority—but not all—of the sugar covering the seed. The process helps highlight her coffee's winelike flavors, with a beautiful mix of herbal and tangy fruit notes. Experimenting with processing methods has helped Proyecto Cabañas growers raise the value of their cherry and expand their reach, and at GGET we've been delighted to form ongoing relationships with these producers and their genuinely special coffees.
Ermelinda Sorto, Honduras Espresso
Ermelinda Sorto runs a three-hectare farm in La Paz, and we're in love with her coffee. Like an apertivo wthout booze, it's fruity and herbaceous with flavors of pomegranate, lychee and chocolate-covered raspberries.