Roast Medium / All Brewing Methods
Region Cerro Bonito, San Jerónimo
Process Fully Washed
Grade Strictly High Grown
Altitude 1400 – 1700
Cup Score 83.75
Honey, lemon, apple and delicate floral notes. Smooth rounded body carries a sweet finish of raisin and caramel.
Finca “Cerro Bonito” consists of 2.8 hectares of coffee planted in 2012. The farm has an average annual production of 120 qq of dry parchment coffee.It was established by the producer Nelson Soza and his family, who is a third generation coffee producer, since his father and grandfather were engaged in the same field before him. The farm is located about 7 kilometers from the Nelson’s residence in a community called Las Aradas in the municipality of San Jerónimo, Comayagua, Honduras. This parcel of land is just 2.8 hectares in size, and situated at 1550 metres above seal level. After hand picking the cherry is processed and slowly over 10 days in solar dryers with multi level screens. The farm being some distance from Nelson’s residence means that carrying materials and organic agricultural practice is more complicated and expensive, especially during the rainy season.
While the coffee is not certified organic, Nelson makes use of the coffee by-products, such as cherry skin, to make his own natural fertilizer, reducing waste and saving on costs. The farm is maintained to organic standards.Nelson was born in the late 1970’s, and along with his wife has fathered four boys, currently aged 18, 14, 11 and 5 years respectively. The cultivation of coffee for this family represents their heritage and livelihood, since more than 90% of their income depends on the sale of coffee.Nelson Soza has been an active member of the COAPROCL cooperative since November 2017, where, in agreement with his brothers, he took the place of his father Tomas Soza Calderon, who unfortunately died in October of that same year. Nelson currently serves as vice-president of the COAPROCL board of directors.