Region :              Lempira, Santa Barbara
Altitude :            1,100-1,650 masL
Process :              Washed
Variety :               IH90, Catuai, Caturra, Lempira and Bourbon
Grade :                  SHG EP
Q Score :             83.75

Chocolate, caramel, with some red berries and a soft citric acidity.
Very rounded and structured.

Coffee Bio

The sustainability program Recuperando mi Cafetal (RMC) was established in 2015 with the goal of supporting coffee-producing families through the recovery of at least 84 hectares of coffee, lost to the leaf rust epidemic.

RMC was established in two departments in Honduras — in Lempira, with 70 producers who have planted 47.06 hectares, and in Santa Barbara, with 50 producers who have planted 36.61 hectares of coffee, actually there are 15 women working on the project. Nowadays there are 15 women working in the project.

The producers attend group meetings with Becamo’s technical assistance to learn about vegetable nutrition; pests, disease and tissue management; and about the preparation of biofertilizers.This program is about recovering — recovering their financial economy, their family heritage and their interest in following the best agricultural practices.

This coffee is made with passion and dedication, and most importantly of all, it holds a special dream. It has a unique, fruity aroma of berries and a sweet, mellow taste.

Santa Barbara  Location