City Bean Honduras Calan (Ground)

Sandwich between two of the most productive coffee growing regions in Honduras, Cooperative Cafatalera Siguatepeque Limitada (COHORSIL) has to run like a well tuned  machine to manage the magnitude of cherry flows from the mountainous departments of Comayagua and Intibuca. COHORSIL's strategy begins with 6 regional wet-mills where producers deliver cherry. Each mill is similarly desinged so coffee can be processed consistently at each location. All of the mills float cherries using recycled water to remove less dense and damaged beans before depulping. After depulping, coffee is fermented for 18 hours and then washed with a demucilager, which uses very little water. Washed parchments is density sorted again in classification channels and then placed on patios to pre-dry. Next the coffee is transported to a centralized mill in Siguatepeque where it is dried in horizontal dryers called guardiolas for a period of 72 hours. Furnaces burn recycled coffee parchment to heat the guardiolas. Dried parchment is stored and milled in Siguatpeque, which has mild weather conditions ideal for resting parchment and preparing coffee for export.