HONDURAS • KATIA DUKE • WASHED

ORIGIN:
This is year seven working with Katia Duke! She  has once again surprised 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 brought back her 'microorganism' processing. To quote Katia: "The nature of this experiment is based on the variables of temperature, fermentation times, and the addition of a 'broth of microorganisms' from our [farm's] mountain. In the initial stages, we rely on local bacteria and yeasts, for their metabolic processes". This unique-to-place mixture, known as 'mossto', breaks down the fruit cherry and fuels fermentations. As Katia explains, "we measure PH in intervals until it is ready for washing". Coffee is then "placed on African beds to be exposed to the sun and the air flow for 25 days".

FLAVOUR:
The 'microorganism' processing really emphasizes the balance of Katia's coffee. Like the Red Honey lot, there is some nice gooey fig and but the washed lot has much more red plum and red grape notes. There is a nice chocolate and cream flavour in the cup that has the perfect refined sweetness of a store bought cake.