In the hills of El Cedral, Ramón Rodríguez grows Bourbon and Pacas at an altitude of 1800 - 1900 meters above sea level. The area is close to the micro-regions of El Cielito, Las Flores and El Sauce where we work with several other quality focused producers.
Ramon grows a small quantity of high-quality coffee, and in previous years has been a finalist in the prestigious Honduras Cup of Excellence competition. After going through the washed process the coffee needs to be dried to between 10% and 11% moisture to prolong shelf life, and maintain quality. In El Cedral this can be difficult because the weather is often cool, and humid.
This Honduras coffee is clean & delightfully juicy cuppa. With fruity notes of grapes, sugarcane and honey plum, hints of white flower & candied haws sweetness. A lovely coffee that put a smile on your face.
Brewing Recipe :
1 : 15
25th of April
slightly sour.. but nice aroma
We like the coffee light roasting bean.
But this beans are too light for us.
We want to try to roast them again with our flying pan.
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