Ermelinda Sorto, Honduras

Ermelinda Sorto runs a three-hectare farm in La Paz, and we're in love with her coffee. Like an aperitivo without booze, it's wine-noted with flavors of pomegranate, Madagascar chocolate, and raspberry.

Roast Profile

Light

Dark

Flavor Profile

Citric

Earthy

Suggested Brewing

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Under the guidance of Proyecto Cabañas' Alex Ponce, this lot from Ermelinda Sorto is an anaerobic honey fermentation: a marriage of two methods of coffee processing with a rich, syrupy result. Rather than having their fruit removed right after harvest, coffee cherries are sealed in plastic barrels and deprived of oxygen for 48 hours to control fermentation. Then, the coffee is depulped and sun-dried on raised beds.

Varieties

Lempira, Yellow Catuai, IH90

Roast

Light

Processing Method

Anaerobic Honey

Drying Method

Patio

Far south of the high elevations and humid conditions of Santa Barbara, and pressed against the border with El Salvador, four smallholder producers in Los Planes (Lasin Martin, Ermelinda Sorto, Alberto Benitez, Javier Martinez) contribute their cherry to the Proyecto Cabañas wet mill to be processed and sorted. Experimenting with processing methods, such as with this lot from Ermelinda, has helped raise the value of their cherry and expand the markets to which they're selling.