La Guamera Parainema

Ovidio Gomez is a native of La Union Lempira, he had his first beginnings in the coffee business because his father had several businesses such as buying and selling coffee. This coffee comes from Las Flores village in Santa Barbara Mountain, a mountain of more than 121.3 km2 of surface and a maximum altitude of 2750 masl, which is mostly a virgin forest reserve declared a national park since 1987.

The cherries are de-pulped every afternoon, then, the parchment is put into fermentation tanks where it is dry fermented for 24 hours. After, the parchment is rinsed into the tank with a lot of water four times. Next, it´s put inside the parabolic solar dryer for around 20 days until it reaches the appropriate moisture of 9.5 – 10 %