San Isidro, Honduras
Tasting Notes: Toffee, Baked Apple & Cranberry
Process: Microorganism Fermentation Washed
Region: Copan
Producer: Katia Duke
Farm: San Isidro
Variety: Catuai
Alt: 1300 m.a.s.l.
Katia Duke is following her parents’ footsteps in coffee farming, yet has become an innovative and educated producer as difficult years have shaped her into the coffee producer she is today. Her farm, San Isidro, is located in a dry location of Honduras, and since the La Roya Leaf Rust Epidemic of 2012, Katia has devoted her time and energy reshaping and thinking of what coffee is and can become. Through trial and error, ups and down and finding her footing, she has found respect in coffee as a leader for female producers in Honduras. In specific to this particular lot, Katia takes the Catuai variety and begins with taking left over liquid from her anaerobic fermented coffee, known as ‘mossto,’ and uses it to spur on fermentation with this lot. This coffee is fermented with his ‘mossto’ for 18-24 hours in ceramic lined tanks before being washed by spring water and then dried on raised beds and patios. This coffee is punchy, clean and quite beautiful. It has a nice remittence of fall weather and cozy vibes. Yet, while this coffee is spectacular, it is Katia’s story and journey that excites us. Katia is doing amazing work and paving the way for future female producers who wish to work in coffee, or even other male dominated industries. We cannot wait to continue to work with Katia and share her story over the years, but for now, enjoy this incredible example of what she has done with her work.
San Isidro, Honduras
Tasting Notes: Toffee, Baked Apple & Cranberry
Process: Microorganism Fermentation Washed
Region: Copan
Producer: Katia Duke
Farm: San Isidro
Variety: Catuai
Alt: 1300 m.a.s.l.
Katia Duke is following her parents’ footsteps in coffee farming, yet has become an innovative and educated producer as difficult years have shaped her into the coffee producer she is today. Her farm, San Isidro, is located in a dry location of Honduras, and since the La Roya Leaf Rust Epidemic of 2012, Katia has devoted her time and energy reshaping and thinking of what coffee is and can become. Through trial and error, ups and down and finding her footing, she has found respect in coffee as a leader for female producers in Honduras. In specific to this particular lot, Katia takes the Catuai variety and begins with taking left over liquid from her anaerobic fermented coffee, known as ‘mossto,’ and uses it to spur on fermentation with this lot. This coffee is fermented with his ‘mossto’ for 18-24 hours in ceramic lined tanks before being washed by spring water and then dried on raised beds and patios. This coffee is punchy, clean and quite beautiful. It has a nice remittence of fall weather and cozy vibes. Yet, while this coffee is spectacular, it is Katia’s story and journey that excites us. Katia is doing amazing work and paving the way for future female producers who wish to work in coffee, or even other male dominated industries. We cannot wait to continue to work with Katia and share her story over the years, but for now, enjoy this incredible example of what she has done with her work.
