HONDURAS • KATIA DUKE • RED HONEY
This is year seven working with Katia Duke and she again delivers with unique methods for fermentation and drying cherries from her San Isidro farm. Her approach is unique as it pairs the institutional knowledge of multigenerational farming with a high level of technical expertise. Given she has a degree in Agronomy from the prestigious San Morano University, San Isidro maintains an exacting precision at every single stage from crop through processing and milling.
For this year's harvest, we brought in two lots and the first on menu is a low oxygen red honey! Fresh cherries are first placed in sealed tanks, for a low oxygen fermentation cycle. Then are partially de-pulped removing the outer cherry layer but leaving 75% of the sticky mucilage layer intact. Coffee is then "placed on African beds to be exposed to the sun and the air flow".
The more things change with Katia’s approach to processing, the more clarity and sweetness we find in the cup. This red honey lot has a really satisfyingly dark chocolate base. The acidity is delightful bringing lots of red cherry and orange blossom florals. The finish is long and lush with the vanilla icing and warm spice of a gingerbread cake.
Red Cherry, Dark Chocolate & Gingerbread Cake.
Copán Ruinas, Copán.
Catuai & Obatá.
Low Oxygen & Red Honey.
Direct with help from Ally.