ROSALINA RAMOS
Taste: Ripe Plum . Praline . Orange Zest
Origin: Honduras
Brewing Method: Filter
Process: Anaerobic Honey
Born into a family of farmers near Cabañas, south-west Honduras, Rosalina grew up involved in her family’s business of farming corn, beans and cattle. Purchasing a 2-hectare plot to plant coffee a few years ago, Rosa embarked on a new venture.
Year-to–year, Rosa continues to develop the production and quality of her farm. Next, she plans to build a house on the property to allow herself more time on site throughout the entire year.
After pulping, coffee cherries in this lot are passed to oxygen-free tanks where they undergo an initial 72-hour anaerobic fermentation. They are then dried in their fermented mucilage for a further 20 days, resulting in a smooth, complex cup. We pick up on notes of jammy ripe plum, praline and orange zest.
Taste: Ripe Plum . Praline . Orange Zest
Origin: Honduras
Brewing Method: Filter
Process: Anaerobic Honey
Born into a family of farmers near Cabañas, south-west Honduras, Rosalina grew up involved in her family’s business of farming corn, beans and cattle. Purchasing a 2-hectare plot to plant coffee a few years ago, Rosa embarked on a new venture.
Year-to–year, Rosa continues to develop the production and quality of her farm. Next, she plans to build a house on the property to allow herself more time on site throughout the entire year.
After pulping, coffee cherries in this lot are passed to oxygen-free tanks where they undergo an initial 72-hour anaerobic fermentation. They are then dried in their fermented mucilage for a further 20 days, resulting in a smooth, complex cup. We pick up on notes of jammy ripe plum, praline and orange zest.
Taste: Ripe Plum . Praline . Orange Zest
Origin: Honduras
Brewing Method: Filter
Process: Anaerobic Honey
Born into a family of farmers near Cabañas, south-west Honduras, Rosalina grew up involved in her family’s business of farming corn, beans and cattle. Purchasing a 2-hectare plot to plant coffee a few years ago, Rosa embarked on a new venture.
Year-to–year, Rosa continues to develop the production and quality of her farm. Next, she plans to build a house on the property to allow herself more time on site throughout the entire year.
After pulping, coffee cherries in this lot are passed to oxygen-free tanks where they undergo an initial 72-hour anaerobic fermentation. They are then dried in their fermented mucilage for a further 20 days, resulting in a smooth, complex cup. We pick up on notes of jammy ripe plum, praline and orange zest.
