Honduras Hidardo Hernández Barolo Yeast 200g

For five years, Hidardo Hernández has been working with yeasts and microorganisms, searching for balance between flavour and aroma. As he puts it himself, integration is the key. One does not exist without the other. He turned to Barolo yeast, known from Italian winemaking, not to dominate the coffee, but to give it depth. The yeast became a tool, not a goal in itself. The result is a coffee where fruitiness, subtle wine-like character and smooth body come together naturally and without excess.

Cascaritas is a place where Hidardo’s everyday work meets four generations of experience. Run together with his mother, the farm covers 3.5 hectares in Santa Rosa de Copán. Since 2015, it has been home to a series of microlots. Some more experimental, built around anaerobic fermentation and yeast work, others more classic, natural or washed. All rooted in the same place and guided by the same philosophy that has shaped Hidardo’s work from the very beginning.