Growing Region Ever stop to think about all the variables that factor into creating a distinct, complex, clean and consistent regional blend? There are so many variables from terroir to post-harvest processing and everything in between. This lote represents a classic western Honduras profile traceable to more than 300 farms in the department of Lempira. Farmers in this area typically cultivate coffee on just a few acres. Processing Details: During the harvest, each producer follows a strict protocol which includes picking cherries at optimum ripeness, hand sorting, depulping and fermenting before washing and drying the coffee on patios or raised beds to a moisture of 11 percent. Exporter Details: These producers are members of an association called SOLCAFE EXPORT, which was founded in 2017. SOLCAFE receives Dried parchment from more than 300 small-scale producers. SOLCAFE’s warehouse and dry mill are in Lempira, which has mild weather conditions ideal for resting parchment and preparing coffee for export. SOLCAFE has a fully staffed cupping lab equipped to cup through every lot and ensure consistent quality and traceability.
SOLCAFE has also worked collectively to establish several norms required for certification including Organic, Fair Trade, and Rainforest Alliance certification.
