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    Cascaritas Natural

    Cascaritas Natural

    by Hidardo Hernández from CAFESMO

    Cascaritas Natural is an Arabica coffee of the Parainema variety. The coffee was cultivated by Hidardo Hernández and his family at Finca Cascaritas in the mountains of southern Honduras.

    The coffee was processed using the Anaerobic Natural method. Through controlled fermentation of the whole coffee fruit, Hidardo was able to create a very pleasant flavor profile that combines citrus notes from washed coffees with the full body and sweetness of naturals.

    We recommend the coffee for filter preparations such as Hario V60.

    Taste notes
    Grapefruit,
    Orange &
    Cherry
    Roast profile
    Intensity
    Variety
    Arabica, Parainema
    Process
    Natural Anaerobic
    Provenance
    Ocotepeque, Honduras
    Weight
    Do you want whole beans or ground coffee?
    €8.99
    €35.96/kg
    Includes 7% VAT
    excludes Shipping
    Out of stock
    Get to know the producers
    Hidardo Hernández, CAFESMO

    Hidardo Hernández is the initiator of the co-operative Cafesmo Ocotepeque. As a 4th generation coffee producer, Hidardo grew up surrounded by coffee. Together with his mother Delmy, he runs the Finca Cascaritas, where he grows different specialty grade microlots of different coffee varieties.

    Hidardo has a passion for creating high quality specialty coffees and experimenting with processing methods to create interesting flavor patterns. He grows his coffees using organic and sustainable cultivation techniques.

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    Our relationship with CAFESMO
    €5.77
    /kg
    The price we pay CAFESMO for your coffee
    Direct through Algrano
    How the coffee is imported
    2022
    For how many years we have been working together

    About Cascaritas Natural

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    With the Cascaritas Natural, Hidardo Hernández has created a coffee that combines the sweetness of a natural with a light note of ripe citrus fruits, creating a very pleasant and special coffee.

    For the Natural Anaerobic processing, the coffee cherries are picked ripe from the coffee trees and then fermented in barrels for 72 hours.

    After fermentation, the coffee cherries are dried for 21 days on raised African drying beds. Afterwards, the pulp is removed, and the coffee beans are processed for transportation.

    The coffee is grown using sustainable and ecological methods.

    Our brewing recommendation
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    Author portrait
    Chris uses the following recipe to brew with Hario V60  :

    Preparation of 24g coffee beans, ground with a setting of 17 clicks on the Timemore C3S Pro (equivalent to ~ 630 μm) with 400 ml water at a temperature of 93°C. Results in a balanced acidity with a strong and lingering sweetness that is reminiscent of ripe cherries. Avoid astringency by adjusting the grind size coarser.

    Hint: This coffee likes a fast flow rate.

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    Finca Cascaritas
    Ocotepeque, Honduras 1300 m a.s.l. Altitude

    Finca Cascaritas is the coffee farm run by Delmy Hernández and her son Hidardo Hernandéz. The farm is in Ocotepeque in the mountains of Southern Honduras close to the border to El Salvador. From 1,230 to 1,300 meters altitude, Hidardo and Delmy cultivate different varieties like Parainema, Obata and Bourbon and process them into different micro lots. The farm is Rainforest Alliance certified and produces sustainably and ecologically coffees grown under the shade of hazel pine, guamo, malcinca, and American walnut trees.