|And they have a furry friendly mascot!|
The workers bring the berries to the processing plant to be separated by floating. Placed into a large vat, the ripe berries will sink and the under/over ripe and insect contaminated will float. Then they are pulped (because coffee is really just the seed and not a bean.) Next the coffee is fermented for about 24 hours, and then dried either in the sun, or in a large dryer.
The best way to dry the green coffee beans is with good ole sunshine but it’s the rainy season in this region of Honduras so sunshine can be scarce.
|Workers spread the coffee out to dry on the patio.|
Carlos takes great pride in his coffee. He has high standards for how his coffee is processed to ensure the final product has the best possible flavor. Trust us, he has great coffee!
Since it is often overcast or rainy in this region they have large driers for the beans.
Green coffee beans once dried properly can be stored for much longer than roasted beans. Carlos sells his green coffee and also has some roasted.
Green coffee also weighs more than roasted coffee. This bag has been stored in a special green bag that lets the coffee outgas and stay fresh much longer.
Oh, this batch smells like chocolate!
|Beautiful green coffee beans!|
Carlos has done an excellent job of diversifying his farm. As if coffee weren’t good enough he also has cocoa, cardamon, tilapia, cattle and so much more.
After the coffee plantation tour it is time for a horseback ride!
|I’m on a horse!!|
First we have a quick crash coarse on how to ride since neither of us are experts.
|Sea of green!|
There have been several moments on our trip where we pinch ourselves and say “Look at where we are!” This was one of those moments.
|No you are not having vertigo.|
This is the best we could do for a panorama but no photograph can fully take in the beauty of the Honduras country side. I guess you’ll just have to go check out El Cisne yourself.
Be sure to tell Carlos we said hi!
|Hey, I can see Guatemala from here!|