|Cultivar||Caturra, Catuai, Bourbon, Pacas|
|Process||Washed & C02 Method|
1,100 - 1,300 masl
|Harvest||January - February|
Expect notes of Sweet Chocolate, Toasted Brazil Nut, Dark Caramel.
In the far west of Honduras, high up in the hill country where pine trees line the road, Cooperativa Capucas sits as an almost oasis, a testament to collective action creating something that can enrich the entire community. Part coffee mill, part exporter and part education and conservation project, Capucas is a cooperative that has helped the over 5,000 people in the surrounding region develop their coffee and their farms. Through education and pooling resources to build not just coffee infrastructure, but also education programs to teach children environmental stewardship and care, Capucas is committed to creating a better world for the people creating coffee in Honduras.
Honduras is one of the great coffee-producing countries. With an incredible climate of warm evenings and cloudy days, coffee grows slowly there, just the way you need for it to be delicious. The big challenge in Honduras is drying coffee. The conditions that make it grow so well become a challenge during production. The lack of long periods of sunlight means there's a lot of risk in producing Honduran coffee, a challenge being met by cooperatives like Capucas who are dedicated to helping their members grow better, and get better coffee through education and new techniques.
Organic House Blend was created by blending two organic coffees from Latin America: the Colombian Los Vascos and the Nicaraguan San Juan. Carefully roasted to highlight the coffees’ vibrant and natural flavours, House Blend is a crowd pleasing combination of sweeetness and balance.
Organic Classic Blend was created by blending two coffees from Latin America: the Brazillian Dutra and the Colombian Belen. Combining the intense nut-and-chocolate flavours of the former with the smooth sweetness of the latter, this is a big, bold roast which you won’t soon forget.
Organic Decaf is an easy-to-drink, classic coffee. Decaffeinated using the all-natural sparkling water method, it's made from lots grown in the forests of the West Nile. The coffee cherries here ripen slowly, creating a naturally sweet, complex cup which is incredibly smooth and balanced.