Honduras - Proyecto Cabanas - Mezcla Natural

This Honduras coffee is a piece of caffeinated sorcery! From the CCS Rise Series, this lot is both sweet and rich-tasting with an energy all its own. Farmers here have the potential to craft even better quality, so the purchase of this cup is a vote for creative innovation. Plus, it's just an amazingly delightful cup of coffee magic we here at the BCR HQ have been swooning over it!

We Taste: Raspberry, Orange, Honey

REGION: SANTA BÁRBARA
ALTITUDE (MASL): 1580 - 1820
FARM SIZE (HA): 2.5 ON AVERAGE
SOIL TYPE: BLACK, DEEP WITH GOOD DRAINAGE

VARIETIES: LEMPIRA 70%, CATUAI 15%, IHCAFE 90 10%, PACHE 5%
PROCESS: Natutal.
DRYING: RAISED AFRICAN BEDS WITH A CAPACITY OF 11 QUINTALS
(1100 LB) OF PARCHMENT COFFEE. IT IS CIRCULATED EVERY HALF
HOUR FOR 15 DAYS TO ENSURE EVEN DRYING. MEANWHILE THE
COFFEE IS HANDPICKED TO REMOVE ANY DEFECTS. IN THE
AFTERNOONS THE COFFEE IS COVERED IN A PLASTIC PROTECTOR.
WATER MANAGEMENT: WATER IS SOURCED FROM A COMMUNITY
POTABLE WATER PROJECT, AND DRAINED INTO A LAGOON ON THE
FARM

About This Coffee:

CCS Rise Series coffees are sweet, clean and
rich in attributes, and they are cultivated by
farmers who have the potential to produce even
better quality. We think of them as tomorrow’s
86 coffees. Depending on the volume, they are
offered as single-estate lots, or carefully
curated regional blends.
CCS will support these producing communities
by purchasing larger volumes and paying fair
prices for these coffees. This won’t be the
price we pay for an 86, but it will be well
above the local price. This price premium will
help coffee growing communities in their quest
to improve quality.

THE RELATIONSHIP
We were introduced to these RISE Series
producers by our good friends and exporters,
San Vicente, based in Peña Blanca, the closest
city to almost all the farmers we work with in
Honduras. San Vicente has been an invaluable
partner to us, helping the development process
of our relationships with the farmers with
whom we work, introducing us to new potential
partners, providing milling & logistic
services, and actively working together with

farmers on new strategies to improve farm-
level practices to improve cup quality each

year.

BACKGROUND TO SANTA BARBARA
The villages Cielito, Cedral and Las Flores
follow one after another along the mountain
range in Santa Barbara. Grown on this hillside
is mostly Pacas, a coffee species akin to
Bourbon, as well as Yellow Catuaí and
Pacamara. It is challenging to process coffee
cherries in areas like these, which are close
to the jungle and thus, to rain. The drying
process, in particular, is especially