Finca Cascaritas lies in the quiet, yet poignant hills of Santa Rosa de Copán, Honduras. The farm is managed by Delmy Hernandez and her son, Moises Hidardo Hernandez. Delmy, a third-generation coffee producer, took over the farm’s operations after the passing of her husband. In recent years, her son Moises has assumed a greater role, now overseeing both Finca Cascaritas and CAFESMO.
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.
