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Our Head of coffee
“Ripe, dark cherry flavours and sweetness jump out of this cup with a light mixed stone fruit aftertaste. The taste is well balanced with the cane sugar sweetness and light orange acidity providing the perfect balance to naturally balance it’s bitterness.
Francisco Antonio Castillo David picked up his skill and passion for growing coffee from the generations of his family who came before him. And it’s not just his family who he learns from. In Francisco’s village, which can be found in the La Paz region of Honduras, everyone works hard to cultivate coffee and bananas to feed their families.
This culture of hard work and dedication to coffee mean Francisco’s beans taste truly outstanding - but he’s not one to rest on his laurels. Since acquiring his farm, he has diversified his crop to include fruit trees as well as a number of new varieties of coffee. He’s also invested the extra money he makes from selling his coffee to Pact in his coffee mill and his coffee processing, which is already resulting in a better quality of coffee in his final cup.
When the harvest begins in April, Francisco, his three permanent employees and the 18 extra pickers they bring in set to work, being careful to collect only the perfectly ripe, red cherries. These coffee cherries are then sent to the pulping mill where they’re sorted for ripeness and uniformity.
Fermentation lasts for around 24 hours, depending on the weather (if it’s really cold they’re left for up to 48 hours). Drying is next; this takes place on solar dryers, which employ ventilation to slow the whole process down. Francisco and his team have found that the shelf life of the bean they grow is longer when drying lasts between 15 and 20 days and removes up to 12% of the moisture.
Since I was a child I have been passionate about coffee, for me it is something that fills me with passion and motivates me do better things. I have always walked alongside my father and that’s how I learnt a lot about coffee. It is in my blood.
I am so grateful to God for the opportunity to enter the speciality coffee niche. Since working with Pact I have been able to get good prices for my coffee, so I have benefited economically. With the extra money I have been able to acquire new properties where I have planted different varieties. It is an exciting time for us. Also socially I have enjoyed making new friends with the Pact Team, especially Will.
|ACIDITY||Orange (citrus) acidity|
|FLAVOUR||Cherry and stone fruit|
|PRODUCER||Jose Salomon Benites|
|SWEETNESS||Cane sugar, syrup|
|TASTING NOTE||Ripe cherry and stone fruit|
|VARIETAL||Red Catuai, Pacas, IHCafe90|