Origins: Chaguite, La Paz, Honduras
Taste profile: Nectarine - Cane sugar - Chocolate 70%
Variety: IH-90
Process: whashed
Isidro Rodriguez bought his farm (EL MONARCA) in 2014, the variety IH-90 was already planted there, a hybrid genetic between Timor and Caturra. It was designed by the Honduran Coffee Institute (IHCAFE) to resist coffee leaf rust, a plant disease that is widespread in this area.
The coffee cherries are harvested at full maturity by a team of 15
pickers, including his brothers and father. The cherries are then floated in bins and left to ferment for 24 hours. They are then pulped and undergo a dry fermentation of 25-30 hours. Once washed, the coffee is placed on raised beds for 2 days in full sun to
drop the moisture quickly, before being moved to solar dryers where it is dried for another 15 days.
Come and taste our coffees and dishes
The best way to enjoy our coffee is, of course, to taste it in the comfort of our coffee shop. Come and enjoy a good cup of coffee after a good meal!