Honduras Dilcia Alvarado

Dilcia comes from a coffee-producing lineage. She has always been dedicated to coffee production with her father, who over time decided to inherit to her a plot of land to grow coffee. She decided to be part of the specialty coffee production of the Santa Barbara region and started producing high-quality coffee.

The cherries are de-pulped every afternoon, then, the parchment is put into fermentation tanks where it is dry fermented for 12 hours. After, the parchment is rinsed into the tank with water four times. Next, it is put inside the parabolic solar dryer for around 15-20 days, during the dryer the parchment is sorted by hand to remove defective beans.

Region:              Las Vegas

Farm Name:      La Casa

Varietal:             15% Pacas, 85% Parainema

Elevation:          1500 Masl

Process:            Washed

Notes:                Sugarplum, Apple Pie, Walnut

Harvest:            June 2025

Roast Level:      Medium Light