HONDURAS • KATIA DUKE • NATURAL
This is my fourth year working with Katia Duke and she always surprises me with her innovative experiments in fermentation, varietals, and methods for drying cherries. 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, her San Isidro farm maintains an exacting precision at every single stage from crop through processing and milling.
For this year's harvest, we are featuring two lots with different processing methods. This 'natural lot' is made up of Obatã cherries. It is a hybrid varietal, developed in Brazil in the early 2000s and is known for its relatively large size and resistance to rust leaf. Ripe cherries spend 12 days drying with fruit intact before milling. You can try the washed here.
Tasting two processing methods is such a wonderful way to explore origin. Both lots share a jammy citrus note of orange or tangerine marmalade. Yet they diverge in the finish. The natual is rich and heavy with a caramelized sugar and earthy fruit notes. Think of warm figs, flavorful fruitcake, and sticky toffee pudding.
Orange Marmalade & Sticky Fig Pudding.
Copán Ruinas, Copán.
Direct with help from Ally.