Honduras Santa Rosa Organic 1 Kilo

kr349.00

Beneficio Santa Rosa

Beneficio Santa Rosa is an exporter and dry mill, located in Santa Rosa de Copán. Santa Rosa services organised producer groups, cooperatives, producer associations and large as well as small independent producers in the region. The mill receives coffee in parchment form, either wet or (partially) dried. Its main job is to prepare the coffee to export standards. Santa Rosa makes sure the coffee meets the international standards in terms of moisture content, grade, and hence cup quality. The role of a dry mill in the production of quality is not often highlighted. For all the credits dry mills should get but don’t get, we dedicated this regional coffee to the dry mill that processed it.

At Beneficio Santa Rosa, trucks arrive daily with the coffee from its various suppliers. The lot receives a traceability tag so it can be followed and identified all along the processing chain. The quality team at the mill evaluates a sample of the lot and determines the price in correspondance with the quality. Beneficio Santa Rosa produces certified coffees, conventional qualities (SHG, HG) and specialty grade microlots. Each category has a different price premium. Beneficio Santa Rosa has various certifications to guarantee its commitment to the environment and the community. The mill is certified by RFA, FT, Organic, UTZ, Cafe Practices and Bird Friendly certification bodies.

Santa Rosa de Copán

Santa Rosa de Copán is Honduras westernmost coffee growing region. The altitude in the region runs from 1100 to 1600 meters above sea level. Traditional varieties on the plantations across the region are Bourbon, Catuai and Caturra. Producers process their coffee by the traditional fully washed process. The parchment is dried on patios afterwards. The harvesting season runs from December to March.

We have bought two SHG EP full container lots from the December and January harvests. The just off the mill coffee has already arrived in Antwerp, and is cupping super fresh! With its big-bodied and sweet profile, with herbal and chocolate notes, it is a classicly Honduran blender coffee.

 

  • SHG EP
  • Santa Rosa
  • Caturra / Bourbon / Catuai
  • 2016/2017
  • Big body, sweet, medium acidity, herbal notes, chocolate finish | Score: 82+
  • Santa Rosa de Copán, western Honduras
  • 1100 – 1600m
Category:

Description

Beneficio Santa Rosa

Beneficio Santa Rosa is an exporter and dry mill, located in Santa Rosa de Copán. Santa Rosa services organised producer groups, cooperatives, producer associations and large as well as small independent producers in the region. The mill receives coffee in parchment form, either wet or (partially) dried. Its main job is to prepare the coffee to export standards. Santa Rosa makes sure the coffee meets the international standards in terms of moisture content, grade, and hence cup quality. The role of a dry mill in the production of quality is not often highlighted. For all the credits dry mills should get but don’t get, we dedicated this regional coffee to the dry mill that processed it.

At Beneficio Santa Rosa, trucks arrive daily with the coffee from its various suppliers. The lot receives a traceability tag so it can be followed and identified all along the processing chain. The quality team at the mill evaluates a sample of the lot and determines the price in correspondance with the quality. Beneficio Santa Rosa produces certified coffees, conventional qualities (SHG, HG) and specialty grade microlots. Each category has a different price premium. Beneficio Santa Rosa has various certifications to guarantee its commitment to the environment and the community. The mill is certified by RFA, FT, Organic, UTZ, Cafe Practices and Bird Friendly certification bodies.

Santa Rosa de Copán

Santa Rosa de Copán is Honduras westernmost coffee growing region. The altitude in the region runs from 1100 to 1600 meters above sea level. Traditional varieties on the plantations across the region are Bourbon, Catuai and Caturra. Producers process their coffee by the traditional fully washed process. The parchment is dried on patios afterwards. The harvesting season runs from December to March.

We have bought two SHG EP full container lots from the December and January harvests. The just off the mill coffee has already arrived in Antwerp, and is cupping super fresh! With its big-bodied and sweet profile, with herbal and chocolate notes, it is a classicly Honduran blender coffee.