Honduras

COCAFELOL COCAFELOL was founded in La Labour, Ocotepeque; the Southwest corner of Honduras, close to the borders of Guatemala and El Salvador the Ocotepeque region. The mountains are tucked away within the clouds where the coffee is grown in Volcanic soil. An abundance of nutrient within the temperate microclimates coax the best out of the beans. The organisation is keen to promote sustainable agricultural practices; using chromatography, they are performing sophisticated soil analyses to deduce how best to improve the quality of organic matter and what products to use. The coffee husks processed at their wet mill are combined with minerals and naturally occurring fungus and broken down into an organic compost that can be applied back to the farms. This is provided free to their members and is sold to local vegetable producers as an extra source of income. The honey water (waste from processing) is also viewed as a raw material and converted in to liquid compost too. From the waste pulp and honey water they are able to create over 30 types of fertilizer. The brand that sits behind all of this was set up using the money from the Fairtrade premiums they have earned. During harvest when the coffee is at its optimum ripeness, the product is collected manually before being sent to centralised washing stations for pulping, washing and drying process according to the quality desired. This Honduras coffee, nurtured in fertile volcanic soil, presents a complexity of flavors. You'll discover the sweet notes of red grape, a subtle hint of vanilla, and a decadent touch of chocolate. A delicate floral finish completes this enticing symphony, ensuring a brief yet delightful escape with every sip.