{"id":12,"date":"2018-10-01T13:10:24","date_gmt":"2018-10-01T13:10:24","guid":{"rendered":"https:\/\/websitedemos.net\/bbq-restaurant-04\/?page_id=8"},"modified":"2019-05-02T21:55:56","modified_gmt":"2019-05-02T21:55:56","slug":"menu","status":"publish","type":"page","link":"https:\/\/fincaliquidambar.hn\/en\/menu\/","title":{"rendered":"Menu"},"content":{"rendered":"
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Our<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Processes<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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In Finca Liquidambar the processes turn into a piece of art<\/strong> by good cultural practices in the harvest,<\/strong>fertilization of the soil, fruit relocation<\/strong> , the variety, altitud and the drying time<\/strong> to create a greater distinction in the proceses<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Bean Type<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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catui, caturra, t\u00edpica, bourbon, pacas<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Soil Type<\/strong>: Mountainous with medium texture and contained by arcilla, limo and sandComposed by organic soil<\/strong> .<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Growth Period<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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April-May<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Harvest<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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January-March<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Ship Period<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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May-July<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Honey<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Red, Yellow, Black Bean<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Honey is one of the process in harmony with the environment due to the low usage of water<\/p>

The process of honey consist in covering the bean in most of the mucilago or honey of the fruit during the drying period.This allows to reduce the acid flavor and bring up the fruit in the cup in a delicate way .<\/p>

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The\u00a0Assignation process<\/strong>\u00a0of the colors and flavors depend on mucilago quantity<\/strong> that is left covered the bean during the drying period,<\/strong>and also the solar exposure<\/strong> and the time required to dry the bean<\/strong><\/p>

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Yellow Honey<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Less honey procentage<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Drying time 10-12 days <\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Red Honey<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Major percentage of mucilago<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Drying time 18-22 days <\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Artesanal Anaerobic Process of Honey Coffee<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Cup of frutal fragrances <\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Innovative process based on putting the\u00a0cherry coffee before the despulpado in a sealed tank<\/strong>\u00a0to isolate the oxygen and enhance the fermentation by controlling the gas liberation. 25- 30 hrs later the coffee is despulpado , and then laid out for 4 days in a greenhouse to later put it on african beds for 12-18 days at 21 C .<\/p>

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Finca Liquid\u00e1mbar<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Email<\/p>

info@fincaliquidambar.hn<\/a><\/p>

Cellphone:\u00a0 \u00a0 \u00a0 \u00a0+504 9987 8920<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Address: \nCordillera de Montecillo Marcala La Paz , Honduras 15101\n<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\t\t\tFacebook<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i>\n\t\t\t\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\t\t\tInstagram<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i>\n\t\t\t\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t<\/span>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Nuestros Procesos En finca Liquid\u00e1mbar los procesos se convierten en una obra de arte al practicar las buenas practicas culturales en el cafetal, la fertilizaci\u00f3n del suelo, la recolecci\u00f3n de buena fruta , la variedad, altitud y el tiempo de secado para crear gran distinci\u00f3n en los diferentes procesos. Tipo de grano catui, caturra, t\u00edpica, […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_uag_custom_page_level_css":"","site-sidebar-layout":"no-sidebar","site-content-layout":"page-builder","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"disabled","ast-breadcrumbs-content":"","ast-featured-img":"disabled","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"class_list":["post-12","page","type-page","status-publish","hentry"],"uagb_featured_image_src":{"full":false,"thumbnail":false,"medium":false,"medium_large":false,"large":false,"1536x1536":false,"2048x2048":false,"trp-custom-language-flag":false},"uagb_author_info":{"display_name":"fincaliquidambar","author_link":"https:\/\/fincaliquidambar.hn\/en\/author\/fincaliquidambar\/"},"uagb_comment_info":0,"uagb_excerpt":"Nuestros Procesos En finca Liquid\u00e1mbar los procesos se convierten en una obra de arte al practicar las buenas practicas culturales en el cafetal, la fertilizaci\u00f3n del suelo, la recolecci\u00f3n de buena fruta , la variedad, altitud y el tiempo de secado para crear gran distinci\u00f3n en los diferentes procesos. Tipo de grano catui, caturra, t\u00edpica,…","_links":{"self":[{"href":"https:\/\/fincaliquidambar.hn\/en\/wp-json\/wp\/v2\/pages\/12","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/fincaliquidambar.hn\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/fincaliquidambar.hn\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/fincaliquidambar.hn\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/fincaliquidambar.hn\/en\/wp-json\/wp\/v2\/comments?post=12"}],"version-history":[{"count":17,"href":"https:\/\/fincaliquidambar.hn\/en\/wp-json\/wp\/v2\/pages\/12\/revisions"}],"predecessor-version":[{"id":576,"href":"https:\/\/fincaliquidambar.hn\/en\/wp-json\/wp\/v2\/pages\/12\/revisions\/576"}],"wp:attachment":[{"href":"https:\/\/fincaliquidambar.hn\/en\/wp-json\/wp\/v2\/media?parent=12"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}