Honduras — Rosalina Ramos

• Producer — Rosalina Ramos
• Region — Cabañas, La Paz, southwestern Honduras 
• Varietal —  IH-90
• Terroir — 1600masl, temperate tropical climate
• Process — Natural

Tastes like

Red berries + Almonds + Silky

Recommended brewing

• Best: Filter (batch brew, French Press Chemex)
• Great: Espresso 
• Very good: Pour over with the Orea Brewer V3

We recommend resting our coffees for at least 10 days after roast date before brewing.

Rosalina Ramos

Near Cabañas, in the south-west of Honduras close to its El Salvadorian border, Rosalina was born into a family of farmers. Always close to the land, Rosa's experiences centred around the corn, beans and cattle farmed by her family but a few years ago embarked on a new venture when she purchased a 2-hectare plot to plant coffee.

In just a few years both production and the quality of the farm have developed rapidly. Rosalina plans to build on this by constructing a house on the property - allowing her to invest more time on site across the entire year. 

Once harvested, cherries are passed to oxygen-free tanks where they undergo an initial 72-hour anaerobic fermentation. The cherries are then de-pulped before being transferred to raised beds for a 25-day natural drying process. This helps to intensify and elevate the natural sweetness of the coffee.

In the cup we find this coffee has a syrupy and silky texture. Prominent sweetness in the form of red fruits is present - carrying the flavour effects of fermentation to create a vibrant and refined cup.