This coffee has been produced at Finca Liquidambar, western Honduras. This farm spans 56 hectares with 28 of which planted with established coffee production, and the rest divided into plantings and pruning, and natural forest. The farm is organically certified and cultivates pacas, catuai, icatu, pacamara, parainema, and IHCAFE90 varieties.
All coffee is handpicked by trained pickers who only select ripe fruits. The natural processed lots are taken straight to the drying station where they are either dried on a patio or raised African beds for 25-35 days. When the coffee has reached 12% moisture content it is sent to Beneficio Santa Rosa to be prepared for export.
All processs undertaken at this farm are managed with environmental responsibility. The waste is repurposed to make organic fertiliser and the water is treated before being released back into the environment. The farm employs 18 permanent workers and 12 seasonal workers. All employees are provided with fair working conditions including housing, sustenance and healthcare.
This natural process coffee holds notes of tropical fruit, citrus and caramel.