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Honduras Finca Liquidámbar
Honduras Finca Liquidámbar
Honduras Finca Liquidámbar
Honduras Finca Liquidámbar
Honduras Finca Liquidámbar
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Honduras Finca Liquidámbar

Unique & Surprising

Regular price
$21.00
Sale price
$21.00
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1 bag | 12 oz.

Distinctive and completely unique, this Natural processed coffee from Peru blew us away with its fruit forward and tropical flavors, all the while having a undertone of praline sweetness. Stop peru-sing and try this coffee now!

Flavor notes of 

Star Fruit, Bergamot, Nectarine, Lime, & Praline

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  • If you don’t like it, we’ll match you with another coffee, or your coffee is on us.
  • If you do like it, well that’s just made starting your day that much easier.
cup

Roast Schedule

Tuesday

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Roast Level

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cup

Taste Type

Unique & Surprising

The Details

country
Honduras
producer
Roberto Rene González
region
Guascotoro, San José, La Paz
elevation
1550 masl
variety
Catuai, Caturra, Bourbon Rojo, Bourbon Amarillo, Tipica
processing
Anaerobic Natural
harvest
January 2022 - April 2022
certification
N/A
Honduras Finca Liquidámbar

About this coffee

Finca Liquidambar is located at 1,550 m.a.s.l in the mountainous area of San José, close to Marcala, in the Montecillo mountain range, one of the most privileged specialty coffees producing areas in Central America! The farm has been run by the González-Carrillo family for more than a century and is currently led by Roberto Rene González.

Roberto was one of the first in his community to earn a college degree. After graduating with a degree in business administration, Roberto returned home to manage RAOS and help his family run the coffee farm. Roberto is currently working to have 20 hectares of his farm formally recognized as a nature reserve. The goal is for the reserve to become a tourist destination in the area.

This lot is processed through anaerobic fermentation, an innovative technique where before pulping the cherries, these are kept in airtight tanks, usually plastic containers or barrels, to isolate oxygen and enhance the controlled fermentation process.

Before closing the barrels, it is necessary to measure the PH and make a Brix reading (indication of the sugar content) to deduce the time that the coffee needs to be fermented, which is crucial to extract the best from the beans; then, the containers are placed under shade so that the bacteria can work at room temperatures for an extended period.

After spending 25 to 30 hours in the tank, the coffee is pulped and then placed in a greenhouse, to be dried for four days before being placed on African beds to be dried for 12-18 days at a temperature of 21 degrees Celsius.

The process needs to be done very carefully, paying attention to all the details: selection of cherries, cleaning, correct humidity, the temperature inside and outside the barrels, etc. It is essential to control all these variables and the time so that it does not over-ferment, which could ruin the coffee.

You'll find that the team led by Roberto did a spectacular job with this coffee and we're excited to share this limited lot of coffee with you all.

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Be Bright Always Guarantee

If you don’t like it, we’ll match you with another coffee, or your coffee is on us.If you do like it, well that’s just made starting your day that much easier.