HONDURAS • KATIA DUKE • WASHED
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 'washed lot' is double fermented, meaning cherries sit submerged in water for 12 hours both before and after de-pulping. Katia dries cherries on raised beds until they hit her targeted level of moisture. You can try the natural 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 washed is heavy with sweet and rich chocolate and raisin flavours. Think of the gooey center of a raisin tart along the pleasant warmth of a fresh chocolate brownie.
Clementine, Sultana & Chocolate Brownie.
Copán Ruinas, Copán.
Double-Fermented & Washed.
Direct with help from Ally.