Our first lots from Cooperativa RAOS (Regional de Agricultores Orgánicos de la Sierra) came in 2015, and over the next few years we have been thrilled to see both the quality and the quantity of these coffees improve. The farms grow primarily Catuai, Caturra, Typica, Bourbon, and Pacas, as well as IHCAFE 90. This lot selects from a majority of the heirloom varieties: Catuai, Caturra, Typica, and Bourbon.
While coffees from Honduras have tended to be a little unstable—especially for organic coffee—these growers have had good results. Climate, altitude, and the varieties being grown are all in everyone's favor, but ROAS stands apart through its attention to detail in processing: RAOS has a central processing station for wet- and dry-milling, which helps improve the consistency and the quality in the cup.
Corquin, San Pedro De Copan, LempiraProcess
1200-1700 MetersTasting Notes
Clean and Citric with Cocoa and Almond Flavor