Honduras Organically Grown ground 120g tin
We serve this delightful brew in our premises over looking St Ives Bay at Hayle Surf School. It is from Finca Liquidámbar, an organic coffee farm established by a dedicated group of individuals from the Cocafelol cooperative. They have transformed coffee waste into organic fertilizer, utilizing compost from the Californian red worm and the mucilage for foliar fertilization. These experiments have been so successful that the techniques have been implemented in the Cocafelol Cooperative and shared with other organic coffee producers.
The farm employs 18 workers and an additional 12 during harvest season. The farm now spans 45 hectares, with 15 hectares dedicated to forest preservation, and all coffee is harvested manually by a team of men and women, ensuring only ripe fruits are collected. The harvested cherries are processed and dried for 12-15 days on African beds before being sent to the exporter for export preparation.
Flavour: Caramelised, Chocolate, Orange, Sweet
Origin: Honduras
Producer: Finca Liquidámbar
Process: Washed
Altitude:1670m
Harvest: December - March
Flavour: Caramelised, Chocolate, Orange, Sweet
Species: Coffea Arabica
SCA score: 83
Varietal: Catuai, Ihcafe90, Lempira, Pacas
Certification: Organic
We serve this delightful brew in our premises over looking St Ives Bay at Hayle Surf School. It is from Finca Liquidámbar, an organic coffee farm established by a dedicated group of individuals from the Cocafelol cooperative. They have transformed coffee waste into organic fertilizer, utilizing compost from the Californian red worm and the mucilage for foliar fertilization. These experiments have been so successful that the techniques have been implemented in the Cocafelol Cooperative and shared with other organic coffee producers.
The farm employs 18 workers and an additional 12 during harvest season. The farm now spans 45 hectares, with 15 hectares dedicated to forest preservation, and all coffee is harvested manually by a team of men and women, ensuring only ripe fruits are collected. The harvested cherries are processed and dried for 12-15 days on African beds before being sent to the exporter for export preparation.
Flavour: Caramelised, Chocolate, Orange, Sweet
Origin: Honduras
Producer: Finca Liquidámbar
Process: Washed
Altitude:1670m
Harvest: December - March
Flavour: Caramelised, Chocolate, Orange, Sweet
Species: Coffea Arabica
SCA score: 83
Varietal: Catuai, Ihcafe90, Lempira, Pacas
Certification: Organic
We serve this delightful brew in our premises over looking St Ives Bay at Hayle Surf School. It is from Finca Liquidámbar, an organic coffee farm established by a dedicated group of individuals from the Cocafelol cooperative. They have transformed coffee waste into organic fertilizer, utilizing compost from the Californian red worm and the mucilage for foliar fertilization. These experiments have been so successful that the techniques have been implemented in the Cocafelol Cooperative and shared with other organic coffee producers.
The farm employs 18 workers and an additional 12 during harvest season. The farm now spans 45 hectares, with 15 hectares dedicated to forest preservation, and all coffee is harvested manually by a team of men and women, ensuring only ripe fruits are collected. The harvested cherries are processed and dried for 12-15 days on African beds before being sent to the exporter for export preparation.
Flavour: Caramelised, Chocolate, Orange, Sweet
Origin: Honduras
Producer: Finca Liquidámbar
Process: Washed
Altitude:1670m
Harvest: December - March
Flavour: Caramelised, Chocolate, Orange, Sweet
Species: Coffea Arabica
SCA score: 83
Varietal: Catuai, Ihcafe90, Lempira, Pacas
Certification: Organic
