A perfect transition into cool weather coffee, this Honduran reminds us of fall and the holiday season. Smooth chocolatey flavor with raspberry acidity reminds us of a great candy bar. It brews delicious hot coffee, as autodrip, pour over, or as a single origin espresso.
 

Chocolate, Truffle, Raspberry

Cherries are picked carefully when ripe and are de-pulped in the afternoon. After depulping, the parchment is placed into fermentation tanks where it dry ferments for 22 hours. Next, the parchment is rinsed a tank with water four times. When the parchment is submerged, any floating beans are removed (the floating beans are defective). Finally, the washed coffee goes into the parabolic solar dryer for around 16 days. During the drying, the parchment is sorted by hand to remove any remaining defective beans.

On the Origins of the farm:

"My father emigrated to this place in the 1940s, he started planting coffee in a little plot of land, and with this, he could buy some properties here when they were very cheap. I worked with him on his farms with my brothers since my childhood, for that I love the coffee and I love working the coffee plants.

"Before passing away he gave me a part of the property as an inheritance, I worked a lot to have a good and productive farm; thank the coffee I could build my house and pay the study to my sons."

"My son David also loves coffee and together bought and planted a farm in El Cielito, and in the next years, we learned that the altitude, climate, and soil where the farm is located were perfect for specialty coffee; so, 7 years ago we started to prepared specialty coffees."

Future Plan for the Farm:

"We want to expand the drying areas; we want to build another solar dryer. I want to do a partial renovation of the farm, removing the less productive plants and planting new plants."

- Farmer Marzo Muñoz López

$ 20.00 / 12 oz.

Specifications

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Flavors

A perfect transition into cool weather coffee, this Honduran reminds us of fall and the holiday season. Smooth chocolatey flavor with raspberry acidity reminds us of a great candy bar. It brews delicious hot coffee, as autodrip, pour over, or as a single origin espresso.
 

Chocolate, Truffle, Raspberry

Cherries are picked carefully when ripe and are de-pulped in the afternoon. After depulping, the parchment is placed into fermentation tanks where it dry ferments for 22 hours. Next, the parchment is rinsed a tank with water four times. When the parchment is submerged, any floating beans are removed (the floating beans are defective). Finally, the washed coffee goes into the parabolic solar dryer for around 16 days. During the drying, the parchment is sorted by hand to remove any remaining defective beans.

On the Origins of the farm:

"My father emigrated to this place in the 1940s, he started planting coffee in a little plot of land, and with this, he could buy some properties here when they were very cheap. I worked with him on his farms with my brothers since my childhood, for that I love the coffee and I love working the coffee plants.

"Before passing away he gave me a part of the property as an inheritance, I worked a lot to have a good and productive farm; thank the coffee I could build my house and pay the study to my sons."

"My son David also loves coffee and together bought and planted a farm in El Cielito, and in the next years, we learned that the altitude, climate, and soil where the farm is located were perfect for specialty coffee; so, 7 years ago we started to prepared specialty coffees."

Future Plan for the Farm:

"We want to expand the drying areas; we want to build another solar dryer. I want to do a partial renovation of the farm, removing the less productive plants and planting new plants."

- Farmer Marzo Muñoz López

Sourcing and Processing Information

A perfect transition into cool weather coffee, this Honduran reminds us of fall and the holiday season. Smooth chocolatey flavor with raspberry acidity reminds us of a great candy bar. It brews delicious hot coffee, as autodrip, pour over, or as a single origin espresso.
 

Chocolate, Truffle, Raspberry

Cherries are picked carefully when ripe and are de-pulped in the afternoon. After depulping, the parchment is placed into fermentation tanks where it dry ferments for 22 hours. Next, the parchment is rinsed a tank with water four times. When the parchment is submerged, any floating beans are removed (the floating beans are defective). Finally, the washed coffee goes into the parabolic solar dryer for around 16 days. During the drying, the parchment is sorted by hand to remove any remaining defective beans.

On the Origins of the farm:

"My father emigrated to this place in the 1940s, he started planting coffee in a little plot of land, and with this, he could buy some properties here when they were very cheap. I worked with him on his farms with my brothers since my childhood, for that I love the coffee and I love working the coffee plants.

"Before passing away he gave me a part of the property as an inheritance, I worked a lot to have a good and productive farm; thank the coffee I could build my house and pay the study to my sons."

"My son David also loves coffee and together bought and planted a farm in El Cielito, and in the next years, we learned that the altitude, climate, and soil where the farm is located were perfect for specialty coffee; so, 7 years ago we started to prepared specialty coffees."

Future Plan for the Farm:

"We want to expand the drying areas; we want to build another solar dryer. I want to do a partial renovation of the farm, removing the less productive plants and planting new plants."

- Farmer Marzo Muñoz López


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