Oropendula, Single Origin Honduras Coffee

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  • Origin: Finca Oropendula, Montecillos - Honduras
  • Altitude: 1500
  • Varietal: Catuai, Bourbon & Lempira
  • Process: Anaerobic Honey
  • Fermentation: 36 hours
  • Drying Time: 17 days
  • Tasting Notes: Milk Chocolate, Kiwi & Stewed Orange

Finca Oropendula has been in the Chavez family since 1957, when the first coffee was planted on this farm. Located in the Montecillos area about 1 hour from the town of Marcala in the department of La Paz. This small, 6 manzana farm (4Ha) is planted with Catuai, Bourbon, and Lempira.

Igork, who took over the running of the farm from his grandfather, has been experimenting for the past few years with new processing methods, as well as opening a small roastery and cafe in the local town of Santiago de Puringla to promote and sell their coffee.

Igork has been working on this honey anaerobic coffee for the past three years to develop the profile and ensure consistency before releasing it.

The coffee is washed and floated and sealed in bags and left to ferment in an anaerobic environment for 36 hours, til it reaches a pH of 3.7. The coffee is then pulped and left with the mucilage on, before  it is taken to raised African beds where it is allowed to dry for 17 days.