HONDURAS | FINCA ANDROZ | NATURAL
- Country: Honduras
Region: Santa Barbara
Farm: Finca Androz
Elevation: 1455 m.a.s.l.
Producer: Nelson Ramirez
Process: Experimental Natural
Awards: 2015 COE #6, 2017 COE #6
Raw cacao nibs
- Medium Roast
- Picking of only red cherries. Hand sorting at the wet mill
- Dry fermented
- Slow dried on African beds and inside green houses for a period of 18-22 days
Nelson Ramirez has been producing coffee in the Santa Barbara region since 2009, after purchasing his first farm in the area, Finca Cheli. After success at the Project Origin ‘Best of Honduras: Late Harvest’ auction programs, Nelson has invested in solar drying machinery and has experimented with anaerobic processing techniques to further develop his parainema harvest. This coffee is the result of such experiments, and we look forward to seeing more in the years to come.