ILSE | Honduras Antonio Ramirez, Washed Typica
from our friends at Ilse:
We taste: Grape, Plum, Vanilla
Region: Selguapa, Comayagua
Altitude: 1800 MASL
Harvest: April 2021
It's always a pleasure to have Antonios coffee on our menu. We have been buying his Typica for the last 3 seasons and every year we see an increase in quality. This year we taste a lot of dark fruits like grape and plum with a base of dark chocolate and vanilla. It's a really accessible yet complex coffee with great balance and cleanliness.
Born in Selguapa in 1950. Antonio is truly the father of coffee in this region. 30 Years ago, Antonio became one of the first to commercially grow coffee in the area after he took over some abandoned land where there was Pacas, Typica and Bourbon growing. He dedicated himself to focusing on Typica and Bourbon and for 27 years would continue to grow and sell his coffee the only way he knew, still in cherry to local buyers for prices way below market value. He continued like this until a few years ago when he learned to process his coffee to parchment to then sell it to an international market, at this moment he saw the true quality of coffee he had been producing. Now his production has grown along with his family, all four of his sons grow Typica from seeds of Antonios plants.
Cherries are harvested at peak ripeness and fermented overnight
before being floated to remove damaged or underripe seeds. They are de-pulped the
next day in a Penagos eco-pulper. The de-pulped coffee is dry fermented for 30-38
hours in a tile tank. Coffee is then washed in clean water and dried on raised beds,
inside solar dryers, for 25 days.