Finca El Jardín is a family-run farm in Montecillos, Honduras, managed by Mario Samuel Mejia Rodriguez, who represents the fourth generation of coffee producers in his family. Established in 1981, the farm sits between 1,400 and 1,650 meters, where cooler temperatures allow the coffee cherries to mature slowly.
For this lot, the team uses an experimental “Volcanic” process. After careful selection, the cherries are piled into a cone-shaped mound, creating a warm and humid environment for a slow aerobic fermentation of up to five days. The pile is regularly mixed to control temperature before the cherries are spread on African beds or patios and slowly sun-dried for 15–25 days. This method encourages deeper fruit flavours and can develop notes reminiscent of tropical fruit, wine and rum.
Product images are shown for presentation purposes. We do our best to ensure that the information we give you is correct and complete, but please always consult the product packaging. The manufacturer may change the packaging without prior notice, so we cannot be held responsible for any differences (in terms of color, shape, appearance) between the image shown and that of the delivered product.
HONDURAS EL JARDIN
Country: Honduras
Farm: El Jardin
Process: Anaerobic Vulcano Natural
Notes: cherries, belgian chocolate, grapes, blood orange
Weight
Roasting profile
70.00 lei
Tax included
Quantity:
-
Security policy:
Pay securely through Euplatesc.ro
-
Delivery policy:
We roast on Tuesdays and Thursdays.
Orders placed by 9am on these days are picked up in 48h.
Finca El Jardín is a family-run farm in Montecillos, Honduras, managed by Mario Samuel Mejia Rodriguez, who represents the fourth generation of coffee producers in his family. Established in 1981, the farm sits between 1,400 and 1,650 meters, where cooler temperatures allow the coffee cherries to mature slowly.
For this lot, the team uses an experimental “Volcanic” process. After careful selection, the cherries are piled into a cone-shaped mound, creating a warm and humid environment for a slow aerobic fermentation of up to five days. The pile is regularly mixed to control temperature before the cherries are spread on African beds or patios and slowly sun-dried for 15–25 days. This method encourages deeper fruit flavours and can develop notes reminiscent of tropical fruit, wine and rum.
Product images are shown for presentation purposes. We do our best to ensure that the information we give you is correct and complete, but please always consult the product packaging. The manufacturer may change the packaging without prior notice, so we cannot be held responsible for any differences (in terms of color, shape, appearance) between the image shown and that of the delivered product.