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Honduras San Marco Supremo SHG EP - *50889* - 23897 - 70.0 kg Bags - SPOT RCWHSE
Honduras San Marco Supremo SHG EP - *50889* - 23897 - 70.0 kg Bags - SPOT RCWHSE
Honduras San Marco Supremo SHG EP - *50889* - 23897 - 70.0 kg Bags - SPOT RCWHSE
Honduras San Marco Supremo SHG EP - *50889* - 23897 - 70.0 kg Bags - SPOT RCWHSE
Honduras San Marco Supremo SHG EP - *50889* - 23897 - 70.0 kg Bags - SPOT RCWHSE

Honduras San Marco Supremo SHG EP - *50889* - 23897 - 70.0 kg Bags - SPOT RCWHSE

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Warehouse Oakland
Cup Notes
Ever stop to think about all the variables that factor into creating a distinct, complex, clean and consistent regional blend? It is mind boggling if you think about terroir to post-harvest processing and everything in between.
Bag details
Bag Weight: 151 lbs
Position
Spot
Grower icon
Grower Josue Moisés Medina, Josue Arita, Leopoldo Pineda, and Lorenzo Rivera
Variety icon
Variety Catuai, Caturra, Pacas, Ihcafe-90, Lempira, Parainema, and Obata
Region icon
Region San Marcos, Ocotepeque, Honduras
Harvest icon
Harvest October - March
Altitude icon
Altitude 1100-1400 masl
Soil icon
Soil Clay minerals
Process icon
Process Fully washed and dried in the sun
Certification icon
Certification Conventional

Ever stop to think about all the variables that factor into creating a distinct, complex, clean and consistent regional blend? It is mind boggling if you think about terroir to post-harvest processing and everything in between. And what about the human factor from farm management all the way through to brewing. This lote represents a classic western Honduras profile traceable to 4 farms near San Marcos, Ocotepeque. All 4 farms owned by Josue Moisés Medina, Josue Arita, Leopoldo Pineda, and Lorenzo Rivera y are just a few acres in size, which is small enough for the producer to carefully handle all of the post-harvest processing on their farms. With their own micro-mills, they carefully harvest cherries, depulp, ferment, wash and gently dry the coffee. Imagine the harmony between these producers in farm management and post-harvest practices to achieve a clean and consistent blend. But also just enough differences from farm to farm to create a rich complexity of flavors. An export company called INAGINSA provides crucial logistical support for things like warehousing and milling coffee for export to the international market.