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Honduras Abeja Honey

Cupping notes

Pineapple, rum, dried apricot and papaya.

Description

This coffee is produced and processed by families that have diversified incomes and that, along with their coffee farms, also have bee hives.

We’ve been working with Capucas for a while now, and following our honey tasting session with differing species honey compared side by side from Omar, head of the co-operative and just as passionate about bees, we put our heads together to come up with a new coffee. Abeja.

The objective is for Capucas to further promote honey production among their associates – coffee producers and beekeepers – and therefore diversify their income and have great economic stability. Existing apiarists can benefit from new and better hives, and those new to bee-keeping equipment and training. It is hoped the women and young of the communities will make the most of this opportunity.

And the coffee? With all those extra pollinators helping to pollinate the coffee, as well as the shade trees of plum, banana, pepeto, and guama yields can be increased, further benefitting the farmer and us.

Ripe cherries are picked by the men and women of the community, collated at the producer’s home and then taken to the cooperative’s wet processing plant where the pulping and drying process takes place. Drying is done in COCAFCAL solar dryers.

The coffee is dried for 15 to 22 days depending on the weather. Simply put, the more sunny days, the faster the coffee dries, the more cloudy days, the slower the coffee dries. Whilst the coffee is drying it is regularly raked to ensure even drying and avoiding accidental fermentation.

See if it tastes as good as it sounds

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Origin
Producer
Process
Honey
Altitude
1500m
Harvest
October - February
Species
SCA score
87
Certification

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Related

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Abeja Honey Project

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Full Circle 2019

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