Origin
About this lot
We like it when Honduras comes back This month we present two coffees with the same introduction, because we like it when coffees from the same producers visit us! It’s more or less like you come back for coffee from HAYB, and we do our best to make you smile every time – we’re happy with that. We have such cooperation with farmers, washing stations, producers in general, we support each other because they provide us with access to a great product, we buy from them the fruit (almost literally) of their work. That’s what this specialty is all about – reciprocity. Here’s how Roberto Sabillon from Honduras does it: After picking, the cherries go to the depulper – it’s like a big stoner. They are then dried and left to ferment for 22 hours. The coffee is then washed with clean water inside what resembles concrete coffee tubs and dried for 18 days. For even drying, the coffee is raked every 2