LAS FLORES
Taste: Lemon Zest . Fig . Custard
Origin: Honduras
Brewing Method: Filter
Process: Washed
Denilson Adonis Madrid Mejía produced this fully washed Honduran coffee. The bean strikes us with a mouth-watering acidity. Denilson Adonis Madrid Mejía's grandfather was one of the founders of the coffee producing village of Santa Barbara, Honduras. Learning the trade from his father, Denilson is the fourth generation of coffee producers.
Denilson got the chance to develop his own farm Las Flores when he was just 14 years old: building a new coffee nursery, he began to produce his own coffee lots. The success of Las Flores allowed Denilson to not only produce exceptional coffee, but pay for his agribusiness degree. We are very excited to be able to promote Denilson's coffee in London.
Grown between 1600 and 1850 metres above sea level, these beans possess all qualities of a great high-altitude coffee: a juicy, bright, and delicate cup. These flavours are further enhanced by Denilson's processing: the coffee cherry fruit is removed after picking, leaving the mucilage-covered beans to soak for 24-36 hours, after which they are finally washed and dried in the sun.
As a result, we taste notes of lemon and fig with a custard sweetness, and recommend brewing it as a filter to preserve its delicate profile.
Taste: Lemon Zest . Fig . Custard
Origin: Honduras
Brewing Method: Filter
Process: Washed
Denilson Adonis Madrid Mejía produced this fully washed Honduran coffee. The bean strikes us with a mouth-watering acidity. Denilson Adonis Madrid Mejía's grandfather was one of the founders of the coffee producing village of Santa Barbara, Honduras. Learning the trade from his father, Denilson is the fourth generation of coffee producers.
Denilson got the chance to develop his own farm Las Flores when he was just 14 years old: building a new coffee nursery, he began to produce his own coffee lots. The success of Las Flores allowed Denilson to not only produce exceptional coffee, but pay for his agribusiness degree. We are very excited to be able to promote Denilson's coffee in London.
Grown between 1600 and 1850 metres above sea level, these beans possess all qualities of a great high-altitude coffee: a juicy, bright, and delicate cup. These flavours are further enhanced by Denilson's processing: the coffee cherry fruit is removed after picking, leaving the mucilage-covered beans to soak for 24-36 hours, after which they are finally washed and dried in the sun.
As a result, we taste notes of lemon and fig with a custard sweetness, and recommend brewing it as a filter to preserve its delicate profile.
Taste: Lemon Zest . Fig . Custard
Origin: Honduras
Brewing Method: Filter
Process: Washed
Denilson Adonis Madrid Mejía produced this fully washed Honduran coffee. The bean strikes us with a mouth-watering acidity. Denilson Adonis Madrid Mejía's grandfather was one of the founders of the coffee producing village of Santa Barbara, Honduras. Learning the trade from his father, Denilson is the fourth generation of coffee producers.
Denilson got the chance to develop his own farm Las Flores when he was just 14 years old: building a new coffee nursery, he began to produce his own coffee lots. The success of Las Flores allowed Denilson to not only produce exceptional coffee, but pay for his agribusiness degree. We are very excited to be able to promote Denilson's coffee in London.
Grown between 1600 and 1850 metres above sea level, these beans possess all qualities of a great high-altitude coffee: a juicy, bright, and delicate cup. These flavours are further enhanced by Denilson's processing: the coffee cherry fruit is removed after picking, leaving the mucilage-covered beans to soak for 24-36 hours, after which they are finally washed and dried in the sun.
As a result, we taste notes of lemon and fig with a custard sweetness, and recommend brewing it as a filter to preserve its delicate profile.
