Cultivar HONDURAS ALTO DE LOS SANTOS
Whole bean coffee
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Flavor Notes: Berries, Chocolate, Amaretto
Producer: Maria Rosaura Romero, Herminio Romero
Location: Corquín, Copan, Honduras
Elevation: 1,350 MASL
Variety: Caturra, Catuai
Process: Honey, Washed
Finca Alto de Los Santos is a family-run farm located in Corquín, Copan, Honduras. This particular lot is owned by Maria Rosaura Romero and her son, Herminio, helps manage it. The farm sits at an elevation of approximately 1,350 MASL and consists of a total of 45 hectares, 18 hectares of which are planted with coffee, including 5 in Catuaí, 5 in Caturra and 8 in IHCAFE90. This honey processed lot is made up of the Caturra and Catuai varieties. In addition to coffee, Finca Alto de Los Santos has many shade, citrus and fruit trees, including guama, cedar, mahogany, evergreens, peaches and oranges. Not only does the variety of trees offer shade, but it also helps attract lots of various fauna. Doña Maria, along with her husband Don Herminio, have been producing coffee for many years and have done an incredible job of transmitting the passion and the spirit of coffee growing to their children.
In addition to growing coffee, Herminio is also one of the general managers at the CAFESCOR Cooperative and has been instrumental in pushing forward the production of their specialty lots over the years. As such, it was Herminio that had recommended to his mother Maria that she consider processing part of her harvest as a honey processed lot.
Сafein free | No decaf |
Process | Washed |
Cupping Notes | Cocoa |
Availability | In stock |
Altitude | 1200-1500 m |
Cultivar Coffee Roasting Co.
SUSTAINABLY SOURCED
We are deeply committed to quality and sustainability. Blending these values helps us reach new levels of care, attention to detail, and socioeconomic responsibility in the world of coffee.
CAREFULLY ROASTED & BREWED
Admittedly, we often nerd out about the precise preparations of the coffees we source, but we do so out of great respect for our customers and for the coffee farmers who make all this possible. We meticulously focus on every stage of a coffee’s production and preparation.
CELEBRATION OF ITS UNIQUE CHARACTER
We source only the best coffee we can get our hands on, and we believe our job as coffee roasters is to maximize the vast potential of each coffee we offer. We roast and cup every coffee in celebration of the hard work that coffee producers have put into their crop year round, respecting their processes and the preparation and consumption of the coffee that will take place once it is in our hands.
SLOW COFFEE
One of the most widely enjoyed aspects of coffee is that it provides a nice jolt of caffeine that sends us all on our way to a land of productivity. However, coffee is more than a caffeinated commodity. Coffee is a work of art, a true form of culinary expertise and should be presented and enjoyed as such. We’re not saying that it would be wrong to enjoy coffee simply for the caffeination benefit. We are merely suggesting that this “slow coffee” approach gives coffee the higher standards it deserves and allows you to enjoy and savor the complex flavors it can offer.
USING YOUR SENSES
Beyond caffeine, what does the coffee have to offer? What aromas do you smell? What flavor notes do you taste? One of the biggest realizations to be made is that coffee doesn’t just taste like “coffee” any more than a Merlot just tastes like “wine”.
GOOD COFFEE TELLS A GREAT STORY
Sometimes there is nothing better than reflecting on what you are consuming. Your coffee was grown by a farmer, hand picked and processed, roasted to perfection and brewed for your cup. Let the depth of that journey enrich your coffee experience each day.
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Roasted coffee
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