The coffee is named after the coffee farmer Feliciano Castillo, who grows coffee on his coffee farm „La Montaña“ in the Lempira region in western Honduras. Feliciano Castillo’s washing station is located at 1,650 m.a.s.l., which is very high for Honduran standards, and so the cherries here ripen late during harvest time. This makes the cherries very sweet and provides optimal conditions for an exceptional coffee.
Feliciano Castillo attaches great importance to the careful preparation of the cherries. After picking, the ripe red coffee cherries are separated from unripe cherries by the so-called floating in a water bath and then de-pulped in a mechanical process, i.e. the beans are separated from the pulp. Subsequently, the remaining pulp („mucilage“) is separated from the bean by fermentation in a water tank. Finally, the beans are placed on elevated drying beds for uniform drying, where they are turned by hand at regular intervals. After about 12 days, the beans have reached the optimum residual moisture and can now be packed in jute bags for export.
Honduras: Feliciano Castillo
- Origin: Gualcinse, Lempira, Honduras
- Geo-Coordinates: 14°07’57.3″N, 88°33’33.9″W
- Altitude: 1.650 m
- Coffee farmer: Feliciano Castillo
- Processing: washed
- Plant: Parainema, 100 % Arabica
