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
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