A well balanced cup with a sticky, syrupy body, carrying notes of apricots and Hazelnuts, with a divine milk chocolate finish. 

 Marvellous Microlot! Hurray for Honduras!

• Profile
• Origin story
• Suggested recipe

• Producer: Nelson Soza

  Region: Cerro Bonito, San Jeronimo

  Altitude:1400-17000m

  Varietal: Caltimore

  Process: Fully Washed

  Farm size: 2.8 Hectares

• The Producer

  The Producer, Nelson Soza and his family, is a third-generation coffee producer, since his father and grandfather were engaged in the same coffee farm before him.  Nelson was born in the late 1970’s, and along with his wife has fathered four boys, currently aged 18, 14, 11 and 5 years, respectively.  The cultivation of coffee for this family represents their heritage and livelihood, since more than 90% of their income depends on the sale of coffee.

  The Farm

  The farm is located about 7 kilometres from the Nelson’s residence in a community called Las Aradas in the municipality of San Jerónimo, Comayagua, Honduras. This finca is approx. 6 hrs drive from Copan near the Guatemala border

  Finca “Cerro Bonito” consists of 2.8 hectares of coffee planted in 2012 at 1550 metres above sea level.

  This was just as the region was hit by the devastating outbreak La Roya leaf rust. The farm has an average annual production of roughly 120kg of dry parchment coffee.

  ‘A superb producer whose willingness to explore and participate in new market demands or producer taking initiative to increase value of his coffee.’

  Processing Method

  After hand picking the cherry is processed and slowly over 10 days in solar dryers with multi-level screens, rather than open sun dried parchment drying. This microlot is a departure from the normal washed processed coffees his family produced, with special care for picking and processing. It represents a new approach to quality and experiment being implemented within the Cooperative.

  Fairtrade Coop

  Nelson Soza has been an active member of the COAPROCL cooperative since November 2017, where, in agreement with his brothers, he took the place of his father Tomas Soza Calderon, who unfortunately died in October of that same year. Nelson currently serves asvice-president of the COAPROCL board of directors. COAPROCL is the Coop of our normal Honduras FTO coffee. The base of this Coop is in Copan, near the famous archeological site of the Mayan ruins. This is a small community of only 37 producers and 7 more from Comayagua. Together they can survive and flourish, but separate, they have to struggle on the local market individually at the mercy of the coyotes (gringos).

• • Espresso dose: 20 grams
  • Extraction: 40 grams
  • Time: 30 Seconds
  • Temp: 93 degrees
  • Filter Coffee-to-water ratio: 1:16 or 1:17
  • We recommend this one as a filter coffee or a short or long black