Rich chocolate with a passion fruit tang.
Citric acidty, honey, caramel, and passion fruit producing a very well balanced cup.
Yaunera, San Pedro, Copan, Honduras
When we source our coffee, nothing makes us less grumpy than finding a co-op doing great things for its communities. Capucas, near San Pedro, Copan, fits the bill rather nicely. Not only does it support over 250 farmers in the region, but it’s constantly looking to sustainably improve and upgrade the infrastructure and practices of the area. As well as ongoing projects in relation to bio-gas and bio-fuel generation from coffee waste, financing, training and establishing a women’s coffee roastery, this coffee is officially ‘bird friendly’. And no, that doesn’t just mean that than Toucan you saw David Attenborough with on telly the other night has personally given it the wings up, but that the growing methods support avian bio-diversity.
Which is all rather lovely. As for the coffee itself, it’s washed and fermented for 24 hours (the pulp becomes organic fertilizer) and then dried in solar greenhouses for 15 days to achieve the perfect moisture content. The result is balance; with the acidity rising in gentle proportion to the altitude and chocolate notes offset by a passion fruit tang.