Cascaritas Natural
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.
- Roast Level
- Strength
- Variety
- Arabica, Parainema
- Process
- Natural Anaerobic
- Provenance
- Ocotepeque, Honduras
- Taste Notes
- Grapefruit, Orange & Cherry
This coffee is part of our archive and is currently no longer available. We hope to offer it again in the future.
View the coffee archiveHidardo Hernández, CAFESMO
Hidardo Hernández is the founder of the CAFESMO Ocotepeque cooperative and a fourth-generation coffee farmer. Coffee has been part of his life since childhood. Together with his mother Delmy Hernández, he runs Finca Cascaritas, where he grows different coffee varieties as carefully crafted microlots.
His work is rooted in ecological and sustainable farming practices. Quality, transparency, and continuous improvement guide everything he does.
Our relationship with Hidardo Hernández and CAFESMO
€5.77
/kgThe price we pay CAFESMO for your coffee
How Cascaritas Natural is imported
For how many years we have been working with Hidardo Hernández
About Cascaritas Natural
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.
Brewing recommendation for Cascaritas Natural
Chris recommends the following recipe for brewing Cascaritas Natural 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.
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.
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