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- Region/Farm: Finca Don Joaquin
- Process: Anaerobic Natural
- Variety: Red Catuai
- Aroma/Flavour: Apricot; Apple; Cinnamon; Nutmeg; Dark Chocolate
- Altitude: 1250m
- Grade: 88/100
- Roast: 89±3 Agtron (light)
About Wilfredo Molina
Wilfredo Estevez Molina owns the farm Don Joaquin which is named after his father who inspired him to produce specialty coffee. The Farm started as 0.66Ha with just fruit trees and he decided to add more land and produce coffee. This area is known for producing good coffee and on his farm he has Red Catuai, Lempira and Parainema. On the farm now he has trees for timber, fruit and ornamentals with the coffee to help provide shade.The producers will receive about 70% of the FOB price for their micro lots.
This lot is a natural that was macerated for 48 hours before being dried on raised beds. All the processing for the ML’s takes place at the Aruco mill to centralise and have greater control over the process to create consistent procedures but also to reduce the risk on the producer.
The mill is also at 800masl which gives a drier more stable climate to dry the coffee compared to up at the farms where the weather can be less predictable. The coffee will be delivered to the mill where they assess the cherry (take Brix) and decide on the process for the coffees depending on space and what the producer has done already. The cherry is cleaned and washed and then floated to remove any immatures. The coffee is then taken to the beds where it is dried for between 20 -30 days weather depending where it is turned.