Profile: CLASSIC

Tasting Notes: PECAN PIE, MANDARIN

A new relationship begins, once again thanks to Brendan and Pat at Semilla Coffee.

 ABOUT CELIA PROTILLO

This is the second time Semilla has purchased coffee from Celia, after buying from her son, Disnel, for the past two years. They were introduced to the family by Jesús Galeas, Celia’s nephew, with whom Semilla has been working since 2019. Jesús, a post-harvest and agronomy expert, helped improve coffee quality in the Montecillos mountain region by training Celia and Disnel in fermentation and drying techniques to produce better-quality coffee.

Celia’s family is deeply rooted in coffee culture. Her husband, Clementino, is the brother of Antonio Ramirez, the first to commercially cultivate coffee in the region in the 1980s. At 56, Celia decided to change her method and process her coffee in parchment rather than sell it pulped.

Now 59, the quality of her coffee is among the best Semilla has purchased this year, reflecting her passion. She says, “Coffee cultivation is my family’s heritage,” and with the specialty coffee market, she can improve her living conditions and better care for her farm.

This year, Semilla bought her entire production, both as micro-lots and larger lots, as part of its commitment to paying a differentiated price for the quality of all the lots from the producers it works with.

ABOUT THE PROCESS

The cherries are harvested at optimal ripeness and stored in sealed plastic bags in the shade for 35 hours. They are then pulped and undergo a second fermentation in sealed bags for another 35 hours. Once the mucilage is removed, the coffee is dried on raised beds for 22 to 25 days. To prevent moisture loss and heat retention during cold nights, it is covered in the evening. Before removal, the moisture content is tested to ensure it reaches 10.5%. Finally, the coffee is stored in GrainPro bags in a shaded area.

 ORIGIN: HONDURAS

(Whole beans)

SUGGESTED SETTINGS

Espresso (1:2)

18g IN
36g OUT
32 seconds

V60 (1:16)

20g IN
320g OUT
3m00s