| Producer | Cooperative El Jilguero |
| Farm/Mill | Cooperative El Jilguero |
| Cultivar | Yellow Bourbon |
| Process | Honey |
| Location | La Paz, Marcala |
| Altitude | 1,500 masl |
| Harvest | January - March |
Expect notes of Blueberry, Peach, Apricot.
This coffee comes from a small co-operative of producers who live in La Paz in the west of Honduras. Composed of less than a hundred small producers, a relatively even mix of men and women, the co-operative practices ecologically low impact farming. This means that they preserve the local ecosystem by maintaining farms that contain a diverse collection of life, including various shade trees and plants which keep the soil healthy and act as homes for local wildlife.
Honey processed coffees aren’t common in Honduras because the climate is so wet that drying coffee is difficult. This means that only highly experienced producers are able to successfully use this method. Honey process involves the coffee cherry being pulped without water so that the skin is removed but much of the fruit remains. It then dries in the sun, which exposes the coffee to the risk of developing mould. To avoid this, producers carefully and very frequently turn the coffee so that each bean gets a chance to dry. When done correctly, as with this lot, the result is a coffee that balances the vibrant acidity of a washed coffee with the fruit forward sweet quality of a natural.