Process Collection: Finca San Isidro
featuring coffees from Finca San Isidro, Honduras
The San Isidro estate is located in the lush mountains in southern Copan Ruinas, Honduras. The Duke family has been producing eco-friendly, sustainable coffee on their bio-diverse estate since 1975 when Señor Adan Duke established the farm. Ideal growing conditions, including rich soil, tropical climate, and high altitude allow the Duke family to grow premium specialty coffee alongside a diverse ecosystem of thriving flora and fauna.
Katia Duke is a fourth generation coffee farmer who began her coffee career opening a cafe in the town of Copán Ruinas, called Cafe Ixchel, named for the Mayan moon goddess. Eager to have complete control over coffee quality from start to finish, Katia secured 68 hectares from her father's estate and began honing her skills as a coffee producer. Her work and dedication to quality has led to the production of highly desirable coffees of various different processing methods.
Plum, Sugar Cookie, Cranberry Sauce
The Washed Process is a coffee processing method where freshly harvested coffee cherries are milled to remove the outer skin of the fruit. The milled parchment-encased seeds are allowed to rest in large tanks for a short time, allowing the sugar-rich pulp to begin fermentation before the seeds are washed, sorted by density and set out on stone patios or raised beds to dry. Washed Process coffees are known for clarity of acidity and complexity of flavor.
Brown Sugar, Raspberry, Rose
The Honey Process is a coffee processing method that combines components of Washed and Natural Processes. Freshly harvested coffee cherries are milled to remove the outer skin of the fruit, leaving the sticky, sugar-rich pulp on the parchment-encased seed. The pulp-covered seeds set out on raised beds and turned constantly as they dry, resulting in a softened acidity and a sweeter cup.
Caramel, Chocolate, Raisin
The Natural Process is the oldest method of processing coffee, where freshly harvested coffee cherries are immediately placed on stone patios or raised beds, fully intact, to dry in the sun much like raisins or prunes. The fruit dries onto the seed, imparting its flavor and sweetness, while also undergoing some fermentation, resulting in coffee that is somewhat unpredictable in flavor, but full of fruit notes, a subdued acidity, and a chocolatey body.