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Roasting as Usual

Honduras - El Roblar by Rosa Dimas (COE 2017 #10 Farm)

RM35.00 MYR

"Upon grounding, the coffee has an aroma of strawberry jam & peach yogurt. At first sip, strawberry jam with yellow fruit as the main note. The coffee is as sweet as orange and pineapple juice. The coffee produce an effervescent mouthfeel. There is also a mil floral aroma & mango towards the midsection. The coffee is full of flavour & sweet."

El Roblar is a farm located in La Penita in the town of San Sabastian of the Comayagua. This is a single estate farm owned and processed by Rosa Dimas Funes Macias. Rosa Dimas began farming coffee about 33 years ago when he was only 20 years old. He started with corn, bean and other cash crops. However, it was unprofitable. His father has been producing coffee in the other part of Honduras, in San Pedro. With guidance from his father and changes he made in his farm, he was able to improve his quality of life.

He began to participate in the Taza de Excelencia (COE) in 2013, and was placed at #20 then. Since then he began improvement of his farm to ensure the quality of the coffee that its produced. From producing coffee with 85.31 cupping score in 2013, in the 2017 Taza de Excelencia his cupping score was 88 and he was placed at #10 in the 2017 and in CoE 2019, his farm was placed at #18 with a cupping score of 87.89 (honey process).

Being a single farm producer in Honduras, Snr Rosa is highly motivated in participating the Cup Excellence program to benchmark his farm as well as a gateway for him to export his produced. What we have here is a Strictly High Grown (SHG) Catuai produced at an altitude of 1750 masl and processed as natural.

Variety : Catuai
Altitude : 1750 masl
Process : Natural
Origin : Comayagua

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