DAGGER DRAGGER, Honduras

Suitable for all brewing methods.

Roasters Notes: Baked Apple, Vanilla, Butterscotch

Producer:	Moises Hidardo Hernandez
Farm:	Finca Cascaritas
Region:	Santa Rosa de Copán
Varietal:	Pacas
Processing:	Champagne Yeast Natural
Altitude:	1,230 - 1,300 MASL

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.