Producer: Tierra Lenca
Country: Honduras 
Altitude: 1600 - 1800 MASL
Region: Lempira
Process: Wet Fermentation
Variety: Catuai & Catimor

TIERRA LENCA

A collective of 17 coffee producers known as Tierra Lenca. Residing in the Erandique municipality of Lempira department, the group shares drying and processing equipment.

FERMENTATION

 The cherries are selectively picked, hand-sorted, and placed in fermentation tanks overnight to remove floaters before pulping the next morning. A method that is uncommon in Honduras, contributing to their unique winey and fruit-forward profile. After pulping, the coffee is fermented until the mucilage is easily removed and then the parchment is dried on raised beds.