We liked our first coffee from this farm so much we grabbed a 2nd lot from El Triunfo farm, Honduras. As such we’ve named it the Yolanda Dos after the original Yolanda, which was gratefully named after the farm owner.
Harvested from El Triunfo farm that sits pretty over 1200 metres above sea level, Yolanda uses the Red Catui varietal exclusively as they’ve found it to produce a greater quality in cup. However, what makes this coffee extra special is its unique 72 hour natural maceration process, which helped secure it a high 89/100 quality cup score. Sha-ting!
72 HOUR CARBONIC MACERATION + NATURALLY PROCESSED
The Yolanda Dos combines 2 processing methods, which take place after the coffee cherries are picked and floated to remove any defects. They are first sealed in bags without oxygen at 22-25 degrees for 72 hours, before being being laid onto raised beds to dry out in the Honduran sun for 25-30 days. This combination is designed to accentuate the coffees fruity flavour via fermentation. In simple, the coffee cherries fruit flesh is absorbed back into the coffee seed (bean) resulting in an intensified flavour.
Can you taste it?
The Yolanda Dos boasts fruity flavours due to its unique processing methods. Expect tasting notes of intense passion fruit and papaya with a fizzy peach acidity. Fruits on fruits on fruits.
Universally awesome the Yolanda Dos is a perfect candidate for multi-use brewing. Its intense flavour works well on espresso and its fruity nature allows it to work well on black filter. As such it is omni-roasted one way for both filter and espresso based drinks. 10/10 for versatility.
We recommend consuming this coffee between weeks 2 to 4 after its roast date, but of course, try it before or after too.