Honduras Anaerobic Honey (250g)

Overview

• Farm Name: Finca Cascaritas

• Producer: Delmy Hernández & Moises Hidardo Hernández

• Region: Mercedes Municipality, Ocotepeque Department, Honduras

• Farm Size: 3.5 hectares

• Altitude: 1,230 – 1,300 masl

• Coffee Varieties: Catuai, Parainema

• Harvest Season: Late October – March

• Processing Method: Anaerobic Honey with Champagne Yeast Fermentation

• Cooperative: Cafés Especiales Mercedes Ocotepeque (CAFESMO)

• Certification: Fairtrade Organic (FTO)

Background

Finca Cascaritas is a family farm led by third-generation producer Delmy Hernández alongside her son Moises Hidardo Hernández. After Delmy took over production in 2015, the farm pivoted to micro-lots, focusing on precision processing and innovation. With a dedication to quality and experimentation, they’ve elevated their reputation through small-batch coffees that highlight the unique potential of the Ocotepeque region.

Location

Nestled in the Mercedes Municipality of Ocotepeque, Honduras, Finca Cascaritas is located near the borders of El Salvador and Guatemala. The farm sits within a high altitude, protected region surrounded by some of Honduras’s tallest peaks providing the rich soils and cool climate that create complex and layered cup profiles.

Soils & Climate

• Soil: Fertile volcanic soils enriched with minerals and organic matter.

• Altitude: 1,230 – 1,300 masl (with cooperative farms ranging up to 2,000 masl).

• Harvest Season: Late October through March.

• Climate: Stable, cool microclimate ideal for slow cherry maturation and expressive flavors.

Production

• Farm Size: 3.5 hectares at Finca Cascaritas.

• Focus: Small-scale, high-quality micro-lots.

• Cooperative: CAFESMO brings together 280+ producer members, each with small farms (2–12 hectares), ensuring strong community-based coffee production while maintaining Fairtrade Organic certification.

Processing

This lot is a honey-processed coffee fermented anaerobically with champagne yeast.

• Ripe cherries are carefully handpicked and pulped, leaving mucilage intact.

• Fermentation takes place in a sealed oxygen-free environment, with champagne yeast added to enhance complexity and flavor development.

• The coffee is then dried on raised African beds under a solar dryer, with time, temperature, and humidity closely monitored to ensure consistency and clarity.