Honduras Edy Mauricio Deras - Macerated Natural


Image of Honduras Edy Mauricio Deras - Macerated Natural

Azacualpa, La Union Copan

Macerated Natural

1400 masl


Taste/aroma notes:

Acidity - Citric
Flavours -Raspberry Jam, Blueberry & Tamarind spice
Sweetness - fruit Jam
Mouthfeel - Smooth
Aftertaste - Brief

We recommend use with:
filter brewing

Roast days are - Tuesday and Thursday

Dispatch within 24hrs of roast day.

One of our close green importers, Falcon Specialty launched a project in the Copan region of Honduras, in collaboration with a small co-op Aruco at the end of 2016. They supplied training, technical support and expertise with the project focusing on producing high quality microlots at a centralised mill, giving small producers access to specialty markets and quality price premiums. 25 small producers, with farms ranging in size between 1 and 5 hectares, were supported in the production of these microlots. 

Key areas of improvement were in cherry selection and picking, processing and drying. Through the development of a microlot picking team shared by the 25 producers, we were able to increase the percentage of ripe cherries picked from 55% to 85%. Cherries were then delivered to a centralised mill, where we could control quality, processing and drying. A grading system was established at the mill, so lots could be rated and producers paid a different price for the quality of cherry selection. A cleaning team would then pass over the cherries, refining the selection to increase the final ripe cherry proportion to over 95% for all microlots. Falcon provided training for the technical staff at the mill on a range of processing methods, and taught them how to use the solar driers to control drying time and temperature in order to maintain quality and longevity. A set of documents was then created to record data which can then be reviewed in relation to cup scores and longevity over a number of years, in order to better understand the effect of different variables on quality over time.

In addition, producers were provided with a number of different financial support packages, allowing them to cover the additional costs of picking only ripe cherries, and to manage their cash flow. This project resulted in an additional $60,840 being paid for the coffee (on top of the FTO market price at the time of purchase) in quality premiums to the 25 producers that took part in this project. The average cup score on all lots from these producers improved by an incredible 3.45 points (SCAA).

From this project we picked out a coffee we had never experienced before. A brand new varietal to us, Parameima, which underwent a new type of natural process called maceration. The result was a deep fruit flavour with a sweet and citric acidity that tailed off with a touch of spice.


  • 250g Whole bean
  • 1kg Whole bean
  • 250g Espresso grind
  • 250g Aeropress grind
  • 250g V60 grind
  • Other grind (detail use)