Taste: Rose . Jasmine . Red Grape
Origin: Honduras
Brewing Method: Filter
Process: Washed
As part of our Editions range, this is a special coffee!
This coffee is part of our Origin Special - lots selected during our trip to Santa Barbara, Honduras. We were lucky to spend time with Vanessa, Denilson and Carlos Madrid, visit their farms and cup their latest crops together.
Leonela Vanessa Madrid Mejia is the fourth generation of coffee producers in her family, whose legacy is intertwined with the region’s history. Vanessa, the fourth generation of coffee producers in her family, began her involvement in coffee production at the age of 16, when, after school, she would help her father at his wet mill in Las Vegas. After completing her agribusiness degree, Vanessa took charge of the family’s El Caminito farm, producing her first harvest in 2024.
The cherries in this lot are meticulously processed: de-pulped the day after harvest, the parchment undergoes a 20-hour dry tank fermentation. After, the parchment is washed following a three-step rinsing method, and is dried inside a parabolic solar dryer for around 22 days. During this stage, the parchment is hand-sorted to remove defective beans. The result is a beautifully delicate cup profile - an exceptional example of a high-altitude Honduran Geisha.
Roasted to highlight the lot’s natural complexity, we find lots of florals in the cup; tasting notes of red grape, rose, and jasmine.
Taste: Rose . Jasmine . Red Grape
Origin: Honduras
Brewing Method: Filter
Process: Washed
As part of our Editions range, this is a special coffee!
This coffee is part of our Origin Special - lots selected during our trip to Santa Barbara, Honduras. We were lucky to spend time with Vanessa, Denilson and Carlos Madrid, visit their farms and cup their latest crops together.
Leonela Vanessa Madrid Mejia is the fourth generation of coffee producers in her family, whose legacy is intertwined with the region’s history. Vanessa, the fourth generation of coffee producers in her family, began her involvement in coffee production at the age of 16, when, after school, she would help her father at his wet mill in Las Vegas. After completing her agribusiness degree, Vanessa took charge of the family’s El Caminito farm, producing her first harvest in 2024.
The cherries in this lot are meticulously processed: de-pulped the day after harvest, the parchment undergoes a 20-hour dry tank fermentation. After, the parchment is washed following a three-step rinsing method, and is dried inside a parabolic solar dryer for around 22 days. During this stage, the parchment is hand-sorted to remove defective beans. The result is a beautifully delicate cup profile - an exceptional example of a high-altitude Honduran Geisha.
Roasted to highlight the lot’s natural complexity, we find lots of florals in the cup; tasting notes of red grape, rose, and jasmine.
