Reinaldo Orellana owns the 4-hectare farm El Forjador, where he grows Caturra as well as Red and Yellow Catuai. The farm is near the Bioreserve Opalaca.
After harvesting, the coffee cherries are depulped the sam day, then fermented dry for 15–18 hours. The coffee is washed twice to remove the mucilage, then dried on raised beds and/or patios for 10–15 days.
In the cup
Caramel, toffee, chocolate and lemon flavors with an herbal aftertaste; sweet with juicy acidity and a smooth mouthfeel.
|Region||Cegua, San Miguelito Intibucá|
|Variety||Caturra, Catuai, Yellow Catuai|
|Proc. Method||Fully Washed|