Cascaritas Barolo

Cascaritas Barolo grows at 1,300 m elevation on Finca Cascaritas in Honduras. Hidardo Hernández cultivates this microlot with the Parainema variety.

Hidardo is interested in experimental cultivation and processing methods, particularly the use of specialized yeast cultures to control fermentation. For this lot, he uses Barolo yeast, traditionally used to make Barolo wine in Piedmont.

The coffee is inoculated with Barolo yeast and fermented for 36 hours as an Anaerobic Natural. It is then dried whole in the sun on African raised beds.

The result is a light-roasted coffee with deep sweetness and notes of cherry, grape, vanilla, and tea.

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.