+44 (0)20 7202 2620
close

Honduras Finca Liquidambar Natural

Description

During harvest when the coffee is at its optimum ripeness, cherry is collected manually by specifi c staff who are trained to collect the precise level of ripeness
and maintaining an extra level of quality control. The cherries are then dried on African beds for 20 to 25 days taking care that the coffee rests a few days before moving and drying. This process requires special attention because as the cherries dry, they must be moved so that they dry out equally.

Lempira, the varietal that shares a name with the department and is signifi cant in Honduras, was until recently rust resistant, so having a mix of varieties on the farms as a way of increasing genetic diversity and therefore crop security is important. Ihcafe90 is a Catura/Timor Hybrid cross with high yield potential, selected by Instituto Hondureño del Café.

See if it tastes as good as it sounds

Request a sample
Origin
Process
Natural
Altitude
1670m
Harvest
December - March
Flavour
SCA score
83.50
Download more coffee information

Similar coffees

Honduras Liquidámbar Honey

  • Black tea
  • Butterscotch
  • Chocolate
SCA82.25
View

Related

Image for Honduras - visiting our partners and celebrating the end of harvest

Honduras - visiting our partners and celebrating the end of harvest

29 March 2018