Las Palmas Red Honey Honduras Coffee

We will be donating 50p from every coffee bag sold to help raise money for the Honduran relief fund.

In honey processing, the length of fermentation determines the final “colour” – white being the shortest fermentation time, through yellow, red and finally black. This coffee has been macerated in barrels for 12 hours, before being depulped, rested for 12 hours, then dried for 25 days. This has produced really juicy, citrus-fruit notes, just like fruit punch!

This is one of two coffees in The Socorro Series which we are showcasing from Gloria Esperanza Meija. Gloria took over management of Las Palmas in 2011, after injury left her husband unable to work. Shortly after, the farm was decimated by coffee leaf rust. Unable to produce exportable coffee for two years, she was very close to giving up. In 2016 Gloria decided to join the Falcon Speciality Agromony Project, and since then her coffee quality has risen a staggering 9 points on the SCA scale, allowing her to earn 167% more for her coffee.

She now produces various lots, like this red honey coffee. Alongside this, she teaches organic farming methods to other producers who, together, create organic fertiliser on her land. This coffee supports hurricane relief efforts in Honduras.

This is the third of a series of four Honduran coffees from the Aruco cooperative. We have sourced these through Falcon Speciality to support relief efforts in the wake of hurricanes Eta and Iota. The region suffered extensive damage to infrastructure and farms and saw many producers lose their coffee harvest.

We will be donating 50p from every coffee bag sold from the series to Falcon’s fund.