DAGGER DRAGGER, Honduras

Baked Apple, Vanilla, Butterscotch

In 2015, Delmy and Moises made a deliberate pivot towards microlots, embracing a path that combined innovation with a steadfast dedication to specialty and experimental coffee. To this end, they constructed a solar dryer with three layers of African beds, enabling them to control the time, temperature, and humidity throughout the drying process. Finca Cascaritas now produces 60% washed and 40% natural and honey processes for their larger microlots, alongside smaller-scale anaerobic and Carbonic Maceration lots.

The coffee in question has been processed through one of their experimental natural methods. The ripe cherries are hand-picked, washed, pulped, and placed in barrels inoculated with Champagne yeast. Within these barrels, the beans undergo a 36-hour anaerobic fermentation, a process that imparts a bright, fruity flavour profile while preserving the coffee’s intrinsic sweetness and balance.

Pacas is a natural dwarf mutation of Bourbon selected in El Salvador. It retains Bourbon's sweetness in a compact, hardy plant well suited to the country's volcanic slopes.

In the natural process, whole cherry is dried intact so the bean steeps in its own fruit. Done with discipline it builds heavy sweetness, body and pronounced berry character, with no shortcuts at the drying stage.