Honduras El Rosario

ORGANOLEPTIC DESCRIPTION

Aroma: Fine, delicate and floral. Notes of rose, caramel, roasted nuts.

Flavor: Fine and very elegant. Caramel, red fruits, raspberries, hint of white wine. Citric acidities. Medium oily body. Nice and long aftertaste.

HISTORY OF THE FARM: 

Cooperativa Mixta de Productores del Norte de Intibucá, Limitada (COMIPRONIL).

“We are a cooperative constituted democratically, working for the social-economic development of the Village, as an alternative to guarantee the improvement of life conditions for the people of Intibucá”.

The cooperative give technical and commercial assistance to the 11 communities and 500 members of the Cooperative. El Rosario is one of these communities.

BEAN PROCESS:

The crop runs from December to March. The coffee is processed in the farm and the fermentation takes between 12 and 18 hours. Then, the coffee beans are laid in patios where they can dry with the sun. The drying phase will be achieved in solar dryers (guardiolas).

 

COUNTRY/AREA:

Country: Honduras

Village: El Rosario

Region: Intibucá

NAME OF THE FARM: 

Finca El Rosario

NAME OF THE FARMER:

COMIPRONIL

VARIETY:

Arábica Washed

Catuaí

PROCESSING TYPE:

Washed

ALTITUDE:

1.500 m.a.s.l.

SOIL TYPE:

Clay-Loam

TEMPERATURE RANGE:

15-20 C°

SHADOWING TREES:

Ingas, banana trees, native sylvester species

FAUNA:

Various species of birds

Reference

32748

Country

Honduras

Cupping Note

Fruity, Light-Brown Caramel, , Sweet, Dried Fruits

Variety

Quality

Specialty Microlot

Process/Preparation

Washed

Score

85.5

Packaging

GrainPro Bags 69kg

Certifications

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