Honduras washed Arabica SHG EP, Las Caobas
FRESH ROASTED COFFEE SPECIALTY FROM HONDURAS
Variety: caturra, bourbon, catuai, pacas, typica
SWEET + SMOOTH, FRUITY, GRAPE, HAZELNUT, MILK CHOCOLATE, COMPLEX
Located in the very middle of Central America, Honduras is a country that shows off with its natural beauty. Endless forests meet lone roads cutting through. Some people even refer to Honduras as the „green lung“ of Central America.
In the Western part of the country, the famous coffee region Marcala is located. It is also one of the poorest states in the country where there are high rates of malnutrition and poverty. People are highly dependent on coffee and agriculture. Luckily, this region is also known for its high altitudes and its specialty coffees. Many coffee farmers in Marcala own only a small patch of land, producing a few bags of coffee cherries each year. Thus, they team up in cooperative structures to jointly bring their coffees to market. The cooperatives who supply Las Caobas to us engage in initiatives that train farmers in agricultural productivity and ensure sustainable practices.
During harvest, the pickers reap only the ripest cherries and carry them to the washing station. There, the cherries are washed, sorted for size and density and then pulped, washed again and fermented in tanks. Finally, the wet parchment is dried on raised African beds partly in the sun and shade.
Located in the very middle of Central America, Honduras is a country that shows off its natural beauty. Mountainous landscapes covered with endless forests and jungles with abundant wildlife are characteristic of this beautiful country. Some people even refer to Honduras as the „green lung“ of Central America.
Although Honduras is producing more coffee than Costa Rica and Guatemala combined, little is known about it in the specialty scene. Over decades banana was the predominant cash crop in Honduras.
While neighboring countries had governmental initiatives to foster smallholder coffee growth, Honduran coffee production gained little recognition aside from the commodity market. Lack of infrastructure was the main reason why high-quality coffees could not be distinguished from other produce. However, in the past few years, the Honduran national coffee institute IHCAFE has put quite some effort into educating the farmers for them to be able to improve processing and growing techniques.
By creating a widespread network of producers and washing stations even in remote areas, the interest in high-quality coffee production grew. Nowadays, especially coffees from smallholder cooperatives have managed to make their way to cross the sea and spoil us with their divine sweetness.