Honduras Golden Ticket

	SCA rating: 82
	Golden apple, Yellow peach, Cane sugar, Dark chocolate
	Catuai, Icatu, Lempira, and Parainema
	Washed, Aerobic fermentation
	1000-1500m
	Bicafe
	Intibucá, Honduras

ABOUT THE COFFEE PRODUCTION

The washed process with aerobic fermentation gives coffee a clean, bright taste, highlighting its fruity notes. First, ripe cherries are handpicked and carefully sorted, then depulped to remove the skin and most of the fruit, leaving the beans with a sticky layer of mucilage. These beans are placed in open containers where aerobic fermentation begins: with oxygen exposure, natural yeasts and bacteria break down sugars, adding unique acidity and aroma to the coffee. After fermentation, the beans are washed to remove any remaining mucilage, then sun-dried to a stable moisture level. This method enhances the coffee’s crisp fruit acidity, creating a fresh, vibrant, and refined flavor profile.

COFFEE REGION

Intibucá is a high-altitude coffee-growing region in Honduras, known for producing complex and distinctive coffees. Located in the western part of Honduras, Intibucá has an ideal climate and terrain for coffee cultivation, with elevations ranging from about 1000 to 1,800 meters above sea level. This high elevation contributes to slower bean maturation, which results in denser beans with nuanced flavors.

 Key Characteristics of Intibucá Coffee:

Flavor Profile: Coffees from Intibucá are often praised for their balanced acidity, medium body, and bright, fruity notes, which can include flavors like apple, berries, and citrus, often combined with hints of chocolate or floral undertones.

Climate and Conditions: The region has a mild, humid climate with significant rainfall, which, combined with volcanic and nutrient-rich soils, creates optimal conditions for coffee plants.

Farming Practices: Many coffee farms in Intibucá are small, family-owned operations, with a focus on sustainable and organic farming practices. There’s a strong community-driven approach to quality control and processing, often involving washed and honey processing methods to highlight the coffee’s natural sweetness and clarity.

Harvest Season: Typically, the coffee harvest in Intibucá runs from November to March, after which beans are processed and dried, either on raised beds or patios.

Intibucá’s coffee-growing reputation has grown rapidly in recent years as more international buyers and roasters seek out Honduran coffees. The region’s coffee is part of Honduras’ push toward higher-quality specialty coffee, bringing recognition and economic growth to local farmers.