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Honduras La Huerta, Washed

Regular price
$15.20
Sale price
$15.20
Regular price
$19.00
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Toffee, lime and plum
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COFFEE PROFILE

This Washed Catuai and Geisha blend has notes of sweet, complex fruits such as lime and plum, with an underlying flavour of toffee that becomes more apparent as it cools.

TASTES LIKE Toffee, lime and plum
ROAST Filter

SOURCING

Coffee producer Jorge Lanza was raised by his grandmother, Doña Secundina, who provided all he needed while he studied accounting. After working with several companies he decided to buy 30 acres of land in Santa Barbara, in the Quimistan region of Honduras, on which he began to grow coffee while continuing to work as an independent accountant.

After nine years producing coffee, he became the General Manager for the National Association of Coffee Growers, ANACAFEH. Over 10 years, he traveled all through Honduras, helping producers with technical, financial and social assistance. During this time he visited farms from other departments and became interested in growing specialty coffee, and decided to invest by purchasing the farm La Huerta (the farm), and recently purchased a third lot of land, called Finca Zafiro, to advance on his specialty COE coffee goals. He invested not only in purchasing new lands to add to his original farm, Finca El Amigo, but also invested energy towards improving the farming conditions through cultivation and farm management.

PRODUCER Jorge Alberto Lanza Ruiz
REGION Las Flores, Santa Barbara
VARIETAL Catuai and Geisha
PROCESS Washed
ALTITUDE 1700-1800 masl
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Origin

Las Flores, Santa Barbara, Honduras

Since the early 2000s, the region of Santa Barbara and the small-scale producers living and working there have shared the distinction as a source of exceptional coffee within Honduras. The region shares its name with the mountain range that stretches through this part of the country. This mountain range has created a unique topography throughout the area, producing a range of micro-climates that allow even the closest farms to have completely different weather patterns and growing conditions for coffee.

There is an eagerness, motivation and ambition to produce the best coffee in the country. The most successful farms, with the smartest and most innovative farmers, are neighbours who help each other to refine the best of their lots.

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