Producer: Cafesmo / Moises Hidardo HernandezFarm: Finca CascaritasLocation: Santa Rosa de Copán Variety: Parainema, CatuaiProcess: Natural Altitude: 1,300 masl Fermentation ▪▪▫▫▫ Sweetness ▪▪▪▫▫ Acidity ▪▪▫▫▫ Roast ▪▪▪▪▫ The Farm and Producer Moises Hidardo Hernandez is a fourth-generation coffee farmer and the founder of Cafés Especiales Mercedes Ocotepeque (CAFESMO). His great-grandfather had been among the pioneering party that first brought in coffee and fundamental coffee cultivation knowledge to Honduras from El Salvador, which prompted the start of their coffee farming projects that have flourished into their current specialty coffee focus and expertise. It was when Hidardo recognized the yet untapped potential of Ocotepeque and, its neighboring department, Copan’s microclimates to produce high-quality and differentiated specialty coffees, that he made it a personal vocation to contribute to making Honduran coffee known globally as more than just a source of commodity, supermarket coffees but a distinctive single-origin, specialty coffee producing country. Finca Cascaritas is the farm he inherited from his father and currently operates with his mother, herself a third-generation coffee farmer. Together they grow several coffee varieties such as Parainema, Bourbon, and Obata. The farm sits on hilly and tree-covered terrain covering 3.5 hectares at altitudes1230 MASL to 1300 MASL. The diversity of plant life includes pine trees native to the region, as well as banana, American walnut and hazel pine. Meanwhile, CAFESMO is a collective of 250+ smallholder farmers based in the Honduran coffee-growing region close to Guatemala and El Salvador. Their coffee farms are bordered by the country’s highest peaks, Cerro Pital in the west, and the Guisayote National Reserve and the Pacayita volcano on the other side. The mountainous topography creates micro-climates beneficial to different coffees, such as Parainema, Pacas, Lempira, Catuaí, Obatá, Colombia, and IHCAFE90. Their members’ harvests are processed in their own centralized facility, which has a wet mill, drying patios, a dry mill, and a cupping lab. The Coffee and The Process To get a well-extracted espresso— - Align your brewing variables - Adjust according to specifics of your situation, like your — — Espresso machine settings — Portafilter basket size — Grinder — Puck prep style More here for tips to dial in on point spros.