Roasted
14 May
Rosalina Ramos Honduras
This Honduran anaerobic honey coffee tells the story of Rosalina Ramos, who transitioned from traditional farming to coffee on a 2-hectare plot near Cabañas. Deep in the heart of south-west Honduras, Rosalina's dedicated work has propelled a meticulous approach to coffee production. After harvesting, the cherries undergo a 72-hour anaerobic fermentation in oxygen-free tanks, followed by drying in their mucilage for 20 more days. This careful process leads to a rich, layered cup that echoes the intricate, smooth character of the region.
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Rosalina Ramos - 15 Grams Coffee - Honduras
250g
Brewed HQ
Brewed
263 Green Lanes
London N4 2UX
United Kingdom
Details
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Origin
Honduras
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Altitude
1300-1500m
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Process
Anaerobic Honey
From 15 Grams
Born into a family of farmers near Cabañas, south-west Honduras, Rosalina grew up involved in her family’s business of farming corn, beans and cattle. Purchasing a 2-hectare plot to plant coffee a few years ago, Rosa embarked on a new venture. Year-to–year, Rosa continues to develop the production and quality of her farm. Next, she plans to build a house on the property to allow herself more time on site throughout the entire year. After pulping, coffee cherries in this lot are passed to oxygen-free tanks where they undergo an initial 72-hour anaerobic fermentation. They are then dried in their fermented mucilage for a further 20 days, resulting in a smooth, complex cup. We pick up on notes of jammy ripe plum, praline and orange zest.