We Nitrogen Flush all of our coffee when bagging for an inert shelf stable environment by locking freshness inside for up to 6 weeks prior to opening
 
Producer:  Salvador Garcia 
Farm: San Lorenzo
Region: Congolon, Gualcinise, Lempira
Varietal: IHCAFE90
Process: Washed
Altitude: 1900 masl
 
Salvador Garcia has been working in coffee since 2014. He has always worked as a picker but he made it a mission  to save money and create a 2 manzana and 1 manzana farm. He produces corn, beans and all necessary food for his family. His farm is located just 300 meters away from Tres Cruces in the edges of the Congolon Community in Honduras' state of Lempira. This is one of the least accesible farms because there is no road to it. He needs to collect and move the coffee with his mule for 40 minutes on a rocky high sloping terrain to be able to process his coffee. No matter the difficulty, this year he has produced one of the best tasting lots from Lempira. 
 
Salvador and his son Narciso hand pick the coffee and then  place the coffee in black tarpauline to take out all defective and green beans. The very next morning they depulp the coffee and ferment it for about 10 hours making sure the coffee's temperature doesn't rise and then dry the coffee in black tarpauline. It takes about 10 days to carry out the whole process.
 
IHCAFE90 is a varietal under the banner of Catimor which are crosses between Timor Hybrid's and Caturra. IHCAFE90 was the result of a pedigree selection made by Instituto Hondureño del Café (IHCAFE). Similar varieties were developed by neighboring Central American countries with Costa Rica yielding Costa Rica 95 and El Salvador developing Catisic. They are all generally high yielding and tolerable of a range of conditions. It generally has gained a reputation for producing lesser quality at altitude than varietals such as Bourbon, Caturra and Catuai,  however lots like this are stellar examples that great, clean and complex flavour profiles can be gained from growing this varietal at high altitudes. 
 
Credit: Condesa Coffee Lab, World Coffee Research