Honduras - Nelson Ramirez - Field Blend

Origin

• 🇭🇳 Honduras

Tasting notes

Character

• Funky
  20

Nelson Ramirez's field blendBlendCoffees from multiple origins roasted or mixed together for a consistent, balanced profile year-round — the traditional backbone of espresso menus. is like discovering a secret handshake with your taste buds. It starts with a gentle, sweet hello, then surprises you with a whole cast of flavors that keep evolving as things cool down. It's the kind of balanced, playful cup that makes you wonder what other kind of magic exists in the world. Grab one before word gets out! Coffee Info: Honduras - Nelson Ramirez - Field Blend We Taste: Hazelnut, Chocolate, Pineapple Process: Special Prep WashedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. Varietal: Field Blend of Pacas, Parainema, CatuaiCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America. MASL: 1550 From our pals at The Coffee Quest: Nelson Ramirez is a 46-year-old coffee producer located in El Cielito, Santa Barbara, Honduras. His farm, Finca Androz, spans 16 hectares at 1,550 m.a.s.l., with 5 hectares of naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. reserve. Here, he grows Pacas (40%), Parainema (30%), and Catuai (30%) varieties. Nelson begins his Washed process by depulping cherries daily after picking, then dry-fermenting the parchment for 22 hours. The coffee is washed four times with abundant water, pre-dried on concrete patios for 2 days, and then finish drying in parabolic dryers for approximately 14 days, with continuous hand-sorting throughout to remove defects.