Honduras Santa Barbara Las Virginias Washed Geisha(COE 24#5,25#5）

早幾個月無買到中意的honduras geisha有覺得少少遺憾，今次就把握機會。Dolmin Josue Moreno Alvarado，第三代咖啡生产者，也是专注于精品咖啡的第二代。憑著個人對咖啡的熱情以及Santa Barbara的先天條件，係連續兩年入到COE取得優異成績，呢個水洗處理法，采摘後將果肉分離，做18小時發酵，清洗完之後再將放在乾燥架8小時，做第二次檢查，再篩選走質量差次的部分，之後再擺入滾筒機風乾大概14天。呢種半自然處理，令到位於1580m的Las Virginias的geisha擁有清晰的白色花香以及唔同柑橘類型的風味，更加偏向淺色的風味導向。洪都拉斯，除左geisha，都仲有Parainema,一個我個人覺得好有潛力，但實在好難買到質量好的一個品種，希望有緣人可以介紹下。但我都會試下繼續揾下

A few months ago, I missed the chance to buy my favorite Honduras Geisha, so I'm seizing this opportunity now. Dolmin Josue Moreno Alvarado, a third-generation coffee producer and a second-generation specialty coffee focus, has achieved outstanding results in the COE for two consecutive years. This washed processing method involves depluded after picking, fermenting for 18 hours, washing, and drying on racks for 8 hours before a second quality check and sorting out any inferior beans. Finally, they are placed in a drum drier for about 14 days. This semi-natural process gives the Geisha from Las Virginias, located at 1580m, a clear white floral aroma and various citrus flavors, leaning towards a lighter profile. Besides Geisha, Honduras also has Parainema, which I find promising but hard to source quality beans. I hope to find good ones in the future