In Honduras, 92% of coffee production comes from small producers, such as Francisco, who traditionally have picked and de-pulped their own coffee and then sold wet parchment to Coyotes, who buy from the farm gate in exchange for cash. This is the quickest way for a producer to receive money for their crop.
Coffee sold this way would then go to large-scale mills to be exported as commercial grade bulk lots.
However, Francisco and the other small producers who work with our importing partner Silo Coffee are part of a new movement of farmers who are processing and drying their own coffee.
These small producers are being encouraged to invest in taking care of their washing tanks and de-pulping equipment, and building their own raised beds.
This new group of producers is pursuing quality and together they are aiming to increase the volume of ‘Specialty Grade’ coffee exported from the country, which currently sits at just 1%
 
Sourcing and ingredients
100%
Catuai,
Caturra
coffee beans, provided by Silo and roasted by us on Gadigal land / Sydney.
Country grade: Unknown
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Packaging
Bag: ABA Certified home compostable
Label: Recyclable
Valve (on bags larger than 250g): General waste
Coffee ordered online is shipped in a recyclable cardboard box
Brewing this coffee
We recommend brewing this coffee 15–49 days post-roast. If pre-ground, brew as soon as possible. Our advice on storing coffee.
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Producer
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Francisco Alvarado
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Country
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Honduras
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Region
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Poso Negro, Masaguaro
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Altitude
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1600 – 1650m above sea level
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Varietals
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Catuai,
Caturra
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Process
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Washed
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Harvested
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March 2015
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Body
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Medium
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Acidity
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Medium
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Tasting notes
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Vanilla, sugar plums
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Roast style
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Omni (filter + espresso)
