HONDURAS COE#3 Fani Yeselia Moreno Lopez | 100gm tin

Origin

• 🇭🇳 Honduras

Tasting notes

Honduras is one of our favorite origins, and this Cup of Exellence (COECup of Excellence (COE)A national competition and auction that identifies a country's best lots each year; winning 'COE' lots command dramatic price premiums.) winning coffee is jumping off the cuppingCuppingThe standardized tasting ritual — coarse grounds steeped in hot water, crust broken, slurped from a spoon — used to score and compare coffees. table! Fani Yeselia Moreno Lopez is an really is an inspiration to us all! Farm: Nacimiento Produc er: Fani Yeselia Moreno Lopez Regio n: Santa Barbara, El Cielito Elevation: 1650 masl COE score: 91.18 Varietal: Pacas Process: 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. Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee.: Red apple, honeyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural., orange, juicyAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it., creamy & molasses Awards: 3rd Place - Honduras COE 2018 About: Fani Yeselia Moreno Lopez is an inspiration to us all! She is a third generation coffee farmer and mother of three kids. She is a badass, with a spirit and willingness to produce great coffee and a clearly defined work ethic. As a farmer, she only picks the ripe cherries, using clean 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. spring water to wash the cherries, a pulp machine with classifier, and solar patios to dry the coffee. Yeselia analyses her coffees quality by sending cupping samples to partners at San Vicente Mill. To help preserve the soil, she uses contour plowing and living barriers. In 2006, the Lopez family came in second place in the Cup of Excellence (COE), that same year Yeselia and Job bought the property where they currently farm and soon after she gave birth to their first two children. Yeselia has been faced with big challenges including having to treat rust on her farm, struggling with a lack of human resources, and bad conditions on rural streets. She is determined to focus on specialty coffee production and dreams of one day winning the Honduras COE! Yeselia intends to continue to produce exceptional coffee, using an agroforestry system focused on the protection of the environment. She would love to buy a new property to help support her children, who one day she hopes will follow in her footsteps. How to drink: Just like you wouldn't add soda your best whiskey, this amazing coffee is meant to be drank black with no sugar or cream. Roasting days: Proud Mary roast Monday-Friday during normal business hours. To ensure freshness o