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El Salvador Finca Nazareth

<p>Sundried for 30 days on raised beds using 4 hours daily direct sunlight and using natural shade for the coffee to dry slower in order to have a homogeneous and brighter cup as and end result. They thicken the layers of coffee on a daily bases to create the slow drying process.</p> <p><strong>FINCA DESCRIPTION:</strong></p> <p>Finca Nazareth owned by ANDRES ACOSTA (6th generation), is located in the town of Apaneca, Ahuachapan. The growing conditions at the finca are characterized by the altitude that goes from 1500 to 1650 m, having clay loam soil which is the perfect one to grow coffee and presenting a lot of organic matter that helps the coffee trees to develop better flavors in the cup. Nazareth consists of 4 lots called: ‘Casco de Finca’, ‘El Amate’, ‘Bavaria’ and ‘Sintegual’.</p> <p>At Nazareth they grow Pacamara, Bourbon, Yellow Caturra and SL-34 varieties with bourbon being the main one. </p> <p><strong>REGION: </strong>apaneca, ahuachapan</p> <p><strong>LOT:</strong> ‘bournbon - natural' (shg - 0-5 defects, screen 15)</p> <p><strong>HARVEST PERIOD/DATE:</strong> decenber 2019- match 2020</p> <p><strong>PICKING ROUND:</strong> round 2 and 3 (out of 4rounds)</p>
Price €9.62

English Breakfast

<p>Malty, Rich, Satisfying </p> <p>From Assam, India </p> <p>The ultimate single origin 'english' breakfast tea in whole leaf, biodegradable tea bags. Expertly blended from selected gardens in Assam, India, for a satisfying, robust black tea with honeyed malt richness.</p> <p></p> <p>Origin</p> <p>To ensure a bold and true expression of Assam character, we have created our single origin breakfast blend using the finest second flush tea. Our Head of Tea, Tom, selects the best batches from Assam’s foremost gardens out of the hundreds that he tastes each year. The Assam terroir borders the Himalayas and is renowned for its rich soils, producing teas with the ideal balance of strength, assertiveness and malty flavour – everything that makes the perfect 'english' breakfast tea. </p> <p></p> <p>What to Look For</p> <p>Dark coloured tea leaves scattered with golden tips.</p> <p>Aroma</p> <p>Comforting malt, honey and rich dried fruit.</p> <p>In the Cup</p> <p>Deep ruby-red tea infusion.</p> <p>Taste</p> <p>Amazingly satisfying, rich and malty.</p> <p>The perfect cup</p> <p>Use 1 tea bag per cup (250ml)</p> <p>Heat water to 100°C</p> <p>Infuse tea for 3 to 5 minutes</p> <p>You can re-infuse this tea once</p> <p></p>
Price €15.28

Ethiopie Jimma-Musa

<p>Thanks to the Bashasha Project, producer Khalid Kemal has been able to export and sell his coffee under his own name. This Natural lot shows what his labor has achieved.</p> <p>Producer Khalid Kemal used to sell his coffee to local private traders but with the new laws, he is able to sell his coffee directly to importers, garnering higher profits. Based on our calculations and local market conditions in 2018/2019, the farmers, like Khalid, who participated in this supply chain model gained up to 25% more than others in the Djimma area.</p> <h2>Cultivation</h2> <p>Khalid’s farm is 16 hectares with over 3,000 trees per hectare. Many of the methods he uses are organic by default, as agricultural inputs have historically been hard to access.</p> <h2>Harvest &amp; Post-Harvest</h2> <p>Cherry is selectively handpicked. He processes both washed and natural coffees on the farm. Natural coffees are immediately laid to dry on drying beds. Drying cherry is turned regularly to ensure even drying. It takes approximately 10 to 15 days for the cherry to reach 11-12% moisture content. Once dry, cherry is rested and then sent to a dry mill to be prepared for export.</p> <h2>Changes to the ECX</h2> <p>Due to recent changes in regulation, even the little guys can directly export their coffee to foreign markets. With Ethiopia’s staggering levels of varietal diversity, we believe that amazing new coffees are just waiting to be discovered. </p> <p>The Ethiopian Commodity Exchange (ECX) was established in 2008 as a way to help farmers receive higher prices, get paid more quickly and receive better payment for better quality. To accomplish these goals, the ECX was intentionally designed to semi-anonymize coffees so that those who graded and those who purchased the coffees, did so on the merit of the cup, not the reputation of the name.  </p> <p>In response to the demand for more traceable coffee, the Ethiopian Coffee &amp; Tea Development and Marketing Authority introduced a bill in 2017 that allowed Ethiopian coffee, including coffee sold through the ECX, to be marketed and sold with full traceability. </p> <h2>About Bashasha Smallholders</h2> <p>Most importantly for our Bashasha Coffees, the 2017 changes to the ECX regulations also gave farmers a chance to apply for export licenses. With these export licenses, farmers can now process, market and export their coffee directly. This system places an emphasis on preserving traceability for each producers’ lots throughout the supply chain. It also means that farmers have more choice and more control over the price they receive. Finally, it provides incentives for farmers who are geared towards quality, benefitting all actors in the supply chain.  </p> <p>These new laws are giving us a unique opportunity to increase our traceability all while supporting great coffee farmers. We’ve partnered with farmers in Bashasha, a small town in the Agaro Zone of Western Ethiopia, to bring you a selection of Naturals and Fully washed coffees that can be traced all the way to the farmers themselves.</p> <h2>About Agaro</h2> <p>Agaro is well known for producing some of the most well-known cooperative coffees of the past decade via the Duromina, Biftu Gudina, Yukro, and Hunda Oli cooperatives.  </p> <p>The majority of coffees grown in Agaro are local landrace varieties (which are often also called Ethiopian heirloom). Other varieties grown in the region were developed by the Jimma Agricultural Research Centre (JARC). JARC is an important research center for Ethiopia and has done a great deal of work on developing disease resistant and high yielding varieties that still demonstrate quality in the cup. </p> <p>Most farmers in the region farm on fewer than 5 hectares (many counting their coffee farms in terms of trees rather than area). Cultivation methods are traditional for the most part, with coffee being grown as part of an integrated ‘coffee garden,’ intercropped with other food crops. </p> <h2>Coffee in Ethiopia</h2> <p>While Ethiopia is famous as coffee’s birthplace, today it remains a specialty coffee industry darling for its incredible variety of flavors. While full traceability has been difficult in recent history, new regulations have made direct purchasing possible. Our importer is working in partnering directly with farmers to help them produce top quality specialty lots that are now completely traceable, adding value for farmers and roasters, alike.</p> <p>The exceptional quality of Ethiopian coffee is due to a combination of factors. The genetic diversity of coffee varieties means that we find a diversity of flavor, even between (or within) farms with similar growing conditions and processing. In addition to varieties, processing methods also contribute to end quality. The final key ingredients for excellent coffee in Ethiopia are the producing traditions that have created the genetic diversity, processing infrastructure and great coffee we enjoy today.</p> <p>Most producers in Ethiopia are smallholders, and the majority continue to cultivate coffee using traditional methods. As a result, most coffee is grown with no chemical fertilizer or pesticide use. Coffee is almost entirely cultivated, harvested and dried using manual systems.</p> <p></p>
Price €7.74

Ethiopie Sidamo 2

<p>Sidamo coffees have a profound complexity that many attribute to the diversity of local landrace varieties. This coffee, produced by smallholders and processed at washing stations, preserves the depth and breadth of flavor. </p> <p>The Sidamo region of Southern Ethiopia holds the distinction as one of the three trademarked coffee regions of Ethiopia. Alongside Harrar and Yirgacheffe, Sidamo holds a Designation of Origin for coffee grown in the region. That's unsurprising when you consider the high altitudes of 1,550 to 2,200 meters above sea level, plentiful rainfall and fertile soil that makes the coffee grown in this region so remarkable.  </p> <p>The Sidamo region is named after the indigenous ethnic group, the Sidama, who call the region their home. On Sidamo’s Eastern border lies the large regions of Arsi and Bale while to the West, Sidamo is bordered by Gamogofa.  </p> <p>Sidamo lies in the path of the Great Rift Valley and thanks to this, the countryside of Sidamo is lush and green. There are several freshwater lakes that provide drinking and agricultural water and account for the densely populated nature of this region. </p> <p>The Great Rift Valley spans from the northernmost tip of Ethiopia across Kenya and all the way to the southernmost region of Tanzania. It is home to some of the oldest-known fossils of humankind, which suggests its importance in the early development of humanity. </p> <h2>Cultivation</h2> <p>Many would say that the strength of Sidamo coffees lie in the regions’ diversity of profiles. The many microclimates and varying soil types lead to striking differences from town to town. But across all Sidamo coffees is a profound complexity that many attribute to the diversity of local landrace varieties. Varieties can differ from town to town and even farm to farm where each farmer may have more than one unique varieties seldom or never found outside their plot.  </p> <p>When all these different varieties are blended at the local cooperative, the resulting blend expresses the complexity of the plant genetics in the area.  </p> <p>Sidamo coffees are distinguished with three markings: a grade, a geographical letter designation and an indication of whether it is washed or unwashed. In addition to their geographical indications, subsequent markings may be added to convey quality and other information.   </p> <p>Farming methods in Sidamo remain largely traditional. Sidamo farmers typically intercrop their coffee plants with other food crops. This method is common among smallholders because it maximises land use and provides food for their families.  </p> <p>In addition to remaining traditionally intercropped, most farms are also traditional and organic-by-default. Farmers in Sidamo typically use very few—if any—fertilisers or pesticides. Most farm work is done manually and very few tasks are mechanized, even during processing. </p> <p></p> <h2>Harvest &amp; Post-Harvest</h2> <p>Due to the size of most plots, coffee is typically handpicked by landowners and their family. </p> <p>All coffee is selectively hand-harvested before being delivered to a collection center or directly to the washing station. At the washing station, coffee is sorted to remove damaged or underripe cherry and is then delivered to the pulpers to be pulped. It will then be fermented for around 24 hours, depending on the weather conditions.  </p> <p>Once fermentation is complete the parchment is thoroughly washed and is then graded in washing channels, separating each lot into two grades based on density. Once graded, the coffee is sometimes soaked under clean spring water in tanks for 12-24 hours to remove all traces of fermented mucilage. </p> <p>After washing, the coffee is delivered to raised beds to dry under shade for 10-14 days until moisture content reaches 12%. During this time, the coffee is regularly turned and hand sorted several times to remove any damaged or discolored beans. Coffee is covered with plastic during the hottest hours of the day to protect the parchment from drying too quickly and overnight to prevent condensation from seeping into the drying parchment. This level of labor and love result in a truly exquisite cup profile. </p> <h2>Grade 2</h2> <p>In the Ethiopian grading system, grade 2 refers to the cup quality as well as physical quality of a coffee. A grade 2 allows between four and 13 full defects per 300gr green sample. The cup typically has fruity and clean characteristics, without any off-flavors.  </p> <p>Ethiopia Sidamo 2 is a classic in every coffee range and especially popular in blends. The cup quality can be very surprising for prices well below the grade 1 price point. For us, grade 2 coffee typically sits around an 83-84 cup score. </p> <h2>Coffee in Ethiopia</h2> <p>While Ethiopia is famous as coffee’s birthplace, today it remains a specialty coffee industry darling for its incredible variety of flavors. While full traceability has been difficult in recent history, new regulations have made direct purchasing possible. Our importer is connected directly with farmers to help them produce top quality specialty lots that are now completely traceable, adding value for farmers and roasters, alike.</p> <p>The exceptional quality of Ethiopian coffee is due to a combination of factors. The genetic diversity of coffee varieties means that we find a diversity of flavor, even between (or within) farms with similar growing conditions and processing. In addition to varieties, processing methods also contribute to end quality. The final key ingredients for excellent coffee in Ethiopia are the producing traditions that have created the genetic diversity, processing infrastructure and great coffee we enjoy today.</p> <p>Most producers in Ethiopia are smallholders, and the majority continue to cultivate coffee using traditional methods. As a result, most coffee is grown with no chemical fertilizer or pesticide use. Coffee is almost entirely cultivated, harvested and dried using </p> <p></p>
Price €7.36

Flowering Jasmine & Lily

<p>Sappy, spring fresh green tea from Fujian, China, with sweet jasmine blossoms and soft lily petal musk.</p> <p>Origin</p> <p>Fujian is home to some of the world's best teas</p> <p>To make Flowering Jasmine &amp; Lily, we reserve the best single origin green tea from the spring crop in cold-store until the summer. The tea leaves are then hand-tied with beautiful natural flowers by skilled artisans.</p> <p>What to Look For</p> <p>Long, fine green tea buds tied around bright orange lily petals and jasmine blossoms.</p> <p>Aroma</p> <p>Sweet, ripe and honeyed with bold jasmine and lily aromas.</p> <p>In the Cup</p> <p>Glowing coppery yellow.</p> <p>Taste</p> <p>A full-bodied green tea base with sweet honey, tropical fruit, lily and jasmine.</p> <p>The perfect cup</p> <p>Use 1 bulb per cup (250ml)</p> <p>Heat water to 100°C</p> <p>Infuse tea for 5 minutes</p> <p>You can re-infuse this tea once</p>
Price €11.32

Gong Fu Teapot

<p>A small, delicate glass teapot true to Chinese Gong Fu tradition, designed for preparing and enjoying loose tea over multiple short infusions.</p> <p></p> <p>Features</p> <p>Inspired by the Chinese Gong Fu tea ceremony, the compact size of this glass teapot encourages you to experiment with multiple, short infusions as you master your own tea ceremony. Discover how the taste of your tea develops with each infusion, and appreciate its vivid colour through the crystal-clear glass. This teapot is particularly well suited to oolong and puerh teas, which can be re-infused multiple times. Capacity - 200ml </p> <p></p> <p>5 Years</p> <p>Every master who makes JING Glass has a minimum of 5 years’ experience hand-blowing and crafting glass.</p> <p>10 Steps</p> <p>Making each piece requires mastery of a minimum of 10 steps. At every stage, the glass is heated and shaped into our signature designs.</p> <p>4 Days</p> <p>Each piece of JING Glass takes four days to produce. Slow heating and cooling enables the highest degree of precision and detail.</p>
Price €21.49

Guatemala Agua Dulce

<p>Cooperativa Agua Dulce is located in the village of Cuilco in the Huehuetenango region close to the border with Mexico. The members grow the following variaties: Bourbon, Caturra, Catuai and Typica. </p> <p><strong>REGION:</strong> huehuetenango</p> <p><strong>LOT:</strong> shb - ep</p> <p><strong>PACKAGING TYPE &amp; SIZE:</strong> 46KG jute bag + gp</p>
Price €6.32

Guatemala Finca Capetillo

<p>Finca Capetillo is located in the Antigua Valley between the Agua, Fuego, and Acatenango volcanoes. Capetillo’s coffee has the Antigua Guatemala denomination of origin and is a member of the Antigua Coffee Producers Association (APCA), which certifies the origin of all the coffee produced within a strictly determined area. The Antigua region has ideal coffee growing conditions. The high altitude, mild temperatures of 20 to 26˚C during the day and 10 to18˚C during the night, perfect rain patterns during the year and rich volcanic soil, provide a unique ecosystem for growing coffee. </p> <p>The finca, owned by Pedro Echeverria (6th generation), has its own wet &amp; dry-mill located close to the village of Alotenango. This year we bought a fine ‘Bourbon’ lot from Capetillo that represents the quality coffee they grow and produce year after year. </p> <p><strong>REGION:</strong> antgua (sacatepequez</p> <p><strong>LOT:</strong> 'bourbon' (shb - ep)</p> <p><strong>HARVEST PERIOD:</strong> january - match 2020</p>
Price €8.40

Guatemala Finca El Limonar...

<p>Finca El Limonar was established in 1909 at La Libertad - Huehuetenango and owned by Rosa Maria Ovalle viuda de Aguirre since 1983. This beautiful located finca, close to the Rio El Injerto, is managed by her son Rogelio Aguirre with a lot of care. At high altitude, and close to the Mexican border, the following varieties are grown: bourbon, caturra, mundo novo, pacamara and marago.</p> <p>Over the last years the hard work conducted at El Limonar gained them the appreciation of the COE jury-members that ranked them on a very nice 7the place in 2013, a 15th place in 2014 and yet another fine 17th place in 2018. </p> <p>In 2018 they invested in more African beds to dry the coffee and in 2019 they also built greenhouses to dry the coffee more evenly. Furthermore a first experiment with a natural processing was conducted. Due to the good result Rogelio continued with it in 2020. All of these actions and investments look very promising. Hence we are looking forward to more fantastic coffees from El Limonar.</p> <p><strong>LOT DESCRIPTION:</strong></p> <p>This ‘La Cipresada’ micro-lot is a 100% Caturra selection from the highest part of the farm. </p> <p><strong>REGION:</strong> huehutenango</p> <p><strong>LOT:</strong> 'la cipresada' micro-lot (shb-ep)</p> <p><strong>HARVEST PERIOD:</strong> Mid-harvest: February-March 2020</p> <p><strong>PACKAGING TYPE &amp; SIZE:</strong> 30kg box with 2 vacuum bags (2 x 15kg)</p>
Price €8.58

Herbal Tea Peppermint

<p class="p1" style="margin:0px;font-size:12px;line-height:normal;font-family:'Times New Roman';"><span style="font-family:'Times New Roman';"><span style="font-size:12px;">Intense, Cool, Refreshing </span></span></p> <p class="p1" style="margin:0px;font-size:12px;line-height:normal;font-family:'Times New Roman';"></p> <p class="p1" style="margin:0px;font-size:12px;line-height:normal;font-family:'Times New Roman';"><span style="font-family:'Times New Roman';"><span style="font-size:12px;">From Bavaria, Germany </span></span></p> <p class="p1" style="margin:0px;font-size:12px;line-height:normal;font-family:'Times New Roman';"></p> <p class="p1" style="margin:0px;font-size:12px;line-height:normal;font-family:'Times New Roman';"><span style="font-family:'Times New Roman';"><span style="font-size:12px;">Deep green, whole dried peppermint leaves in biodegradable tea bags offer an intensely refreshing infusion that exudes an engaging and cleansing menthol aroma, with an invigorating, cooling finish.</span></span></p> <p class="p1" style="margin:0px;font-size:12px;line-height:normal;font-family:'Times New Roman';"></p> <p class="p1" style="margin:0px;font-size:12px;line-height:normal;font-family:'Times New Roman';"><span style="font-family:'Times New Roman';"><span style="font-size:12px;">Origin</span></span></p> <p class="p1" style="margin:0px;font-size:12px;line-height:normal;font-family:'Times New Roman';"></p> <p class="p1" style="margin:0px;font-size:12px;line-height:normal;font-family:'Times New Roman';"><span style="font-family:'Times New Roman';"><span style="font-size:12px;">Peppermint is favoured for its high menthol content and has been used through the ages for both its functional and culinary qualities. We select high quality fresh leaves and slowly dry them to retain their essential oils, creating an invigorating flavour with a remarkably long finish. </span></span></p> <p class="p1" style="margin:0px;font-size:12px;line-height:normal;font-family:'Times New Roman';"></p> <p class="p1" style="margin:0px;font-size:12px;line-height:normal;font-family:'Times New Roman';"><span style="font-family:'Times New Roman';"><span style="font-size:12px;">What to Look For</span></span></p> <p class="p1" style="margin:0px;font-size:12px;line-height:normal;font-family:'Times New Roman';"></p> <p class="p1" style="margin:0px;font-size:12px;line-height:normal;font-family:'Times New Roman';"><span style="font-family:'Times New Roman';"><span style="font-size:12px;">Crisp and deep green, whole dried leaves.</span></span></p> <p class="p1" style="margin:0px;font-size:12px;line-height:normal;font-family:'Times New Roman';"></p> <p class="p1" style="margin:0px;font-size:12px;line-height:normal;font-family:'Times New Roman';"><span style="font-family:'Times New Roman';"><span style="font-size:12px;">Aroma</span></span></p> <p class="p1" style="margin:0px;font-size:12px;line-height:normal;font-family:'Times New Roman';"></p> <p class="p1" style="margin:0px;font-size:12px;line-height:normal;font-family:'Times New Roman';"><span style="font-family:'Times New Roman';"><span style="font-size:12px;">Intensely fresh and minty, yet soothing and cleansing.</span></span></p> <p class="p1" style="margin:0px;font-size:12px;line-height:normal;font-family:'Times New Roman';"></p> <p class="p1" style="margin:0px;font-size:12px;line-height:normal;font-family:'Times New Roman';"><span style="font-family:'Times New Roman';"><span style="font-size:12px;">In the Cup</span></span></p> <p class="p1" style="margin:0px;font-size:12px;line-height:normal;font-family:'Times New Roman';"></p> <p class="p1" style="margin:0px;font-size:12px;line-height:normal;font-family:'Times New Roman';"><span style="font-family:'Times New Roman';"><span style="font-size:12px;">Deep, vibrant, golden yellow.</span></span></p> <p class="p1" style="margin:0px;font-size:12px;line-height:normal;font-family:'Times New Roman';"></p> <p class="p1" style="margin:0px;font-size:12px;line-height:normal;font-family:'Times New Roman';"><span style="font-family:'Times New Roman';"><span style="font-size:12px;">Taste</span></span></p> <p class="p1" style="margin:0px;font-size:12px;line-height:normal;font-family:'Times New Roman';"></p> <p class="p1" style="margin:0px;font-size:12px;line-height:normal;font-family:'Times New Roman';"><span style="font-family:'Times New Roman';"><span style="font-size:12px;">Amazingly refreshing, pure menthol flavour with a smooth texture and long finish.</span></span></p> <p class="p1" style="margin:0px;font-size:12px;line-height:normal;font-family:'Times New Roman';"></p> <p class="p1" style="margin:0px;font-size:12px;line-height:normal;font-family:'Times New Roman';"><span style="font-family:'Times New Roman';"><span style="font-size:12px;">The perfect cup</span></span></p> <p class="p1" style="margin:0px;font-size:12px;line-height:normal;font-family:'Times New Roman';"></p> <p class="p1" style="margin:0px;font-size:12px;line-height:normal;font-family:'Times New Roman';"><span style="font-family:'Times New Roman';"><span style="font-size:12px;">Use 1 tea bag per cup (250ml)</span></span></p> <p class="p1" style="margin:0px;font-size:12px;line-height:normal;font-family:'Times New Roman';"><span style="font-family:'Times New Roman';"><span style="font-size:12px;">Heat water to 100°C</span></span></p> <p class="p1" style="margin:0px;font-size:12px;line-height:normal;font-family:'Times New Roman';"><span style="font-family:'Times New Roman';"><span style="font-size:12px;">Infuse tea for 3 minutes</span></span></p> <p class="p1" style="margin:0px;font-size:12px;line-height:normal;font-family:'Times New Roman';"><span style="font-family:'Times New Roman';"><span style="font-size:12px;">You can re-infuse this tea once</span></span></p>
Price €15.19

Herbal Tea Selection

<p>A wonderful introduction to some of our herbal infusions. Enjoy a selection of 21 tea bags of three different herbal flavours, each with a unique taste, aroma and texture.</p> <p></p> <p>The perfect cup</p> <p>1 tea bag per cup (250ml)</p> <p>Heat water to 100°C</p>
Price €16.89

Honduras Cerro Bueno Organic

<h2>Honduras Cerro Bueno</h2> <p>This Fully washed coffee from Cerro Bueno estate bears the Café Marcala Denomination of Origin, the first of its kind in Central America and it’s easy to see why.</p> <p>Cerro Bueno Estate focuses on growing high quality coffee at 1,550 meters above sea level in the Montecillos mountain range. The estate has the Café Marcala Denomination of Origin, the first of its kind in Central America. </p> <h2>Cultivation</h2> <p>Coffee is shade grown using species that will protect and renew the environment and local wildlife populations.  </p> <p>This coffee is also Organic, which means that it was grown without the use of any artificial fertilizers or pesticides. Organic farming can also include ecologically-focus farming method that aim to reduce erosion, increase irrigation and improve overall soil health. With the help of an organic certification, producers receive higher prices and they, their families and any workers on their farm are not exposed to dangerous chemicals. Fewer chemicals used on a farm also means less run off and fewer chemicals finding their way into our global water systems.</p> <h2>Harvest &amp; Post-Harvest</h2> <p>At Cerro Bueno, coffee is selectively handpicked and then pulped using an ecopulper. After a dry fermentation, parchment is washed in clean water and then mechanically dried for 36 hours.  </p> <p>Dried parchment is then bagged in GrainPro and stored in a warehouse for 1 month. After resting, parchment is transported to San Pedro Sula in Cortes, to the CADEXSA ('Cafe de Exportacion SA) dry mill. </p> <h2>Coffee in Honduras</h2> <p>Honduras is a small yet mighty coffee producer. The country boasts the largest per capita coffee production in the world. Beginning in 2017, Honduras began placing in third place for Arabica production volume globally. For this slot, they compete with Ethiopia—a country 10 times larger than Honduras.  The two countries trade between third and fourth place annually, but the achievement is impressive, nonetheless.</p> <p>Honduras has everything it needs to become a premier specialty coffee producer. The country has the right growing conditions, abundant fertile soils and soaring altitudes (nearly all farms are at more than 1,000 meters above sea level), plus a variety of microclimates.</p> <p>Beginning in the early 2000s the industry began to focus on quality. Improved infrastructure (better mechanical dryers, centralized wet mills, an increasing number of solar dryers), quality control/assurance trainings (separating lots by qualities, cupping schools, etc.), the rise of specialty-focused exporters, increased volumes of certified coffees and the strengthening cooperative movement all have worked in tandem to make Honduran coffee ‘one to watch’.</p> <p>It is only in more recent years that coffee production in Honduras has reached specialty levels comparable to other Central American countries, but specialty roasters are responding with enthusiasm. In 2017, a lot in the Cup of Excellence garnered the highest price ever paid for a Cup of Excellence coffee in any country: $124.50 per pound (approximately $56.50 per kg).</p> <p>Above all, while Honduras increasingly offers high end microlots, what the country arguably represents overall is exceptional value. Quality has improved massively over the last 15 years, and in addition to unique specialty lots, the country offers very solid, clean blenders at very attractive prices.</p> <p></p>
Price €6.70