Grower: Ubaldo Gonzalez Region: San Jose, La Paz, Honduras Variety: Bourbon, Catuai, and Pacas Altitude: 1500 meters Process: Honey processed, depulped and immediately dried on raised screens in the sun Certification: Organic
The Cooperativa Regional de Agricultores Orgánicos de la Sierra (RAOS) was established in 1997 and Ubaldo Gonzalez is a founding member. This small cooperative is composed of small and medium organic coffee producers in Honduras.
Honey processing involves leaving a light layer of mucilage on the bean when depulping. The coffee is then placed directly on raised beds for drying. Since the coffee has the layer of mucilage on it, it takes longer to dry, needs to be turned more often and therefore occupies the drying beds for longer. Due to this labour intensive method, not many farmers want to produce black honey process coffee even though the flavours become more intricate and hold more depth of flavour.
Ubaldo Gonzalez has an 11 acre farm that is called La Joya and this is where he develops this amazing micro lot that we are happy to bring to you.
Tasting Notes: Complex, Juciy, Sweet Fruit
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