De là-bas, de là-haut (from over there, from up there)

The coffee growers of the organic and fairtrade Capucas cooperative spoil us with this magnificent natural coffee (dry method) with incredible notes of strawberry ice cream/yoghurt.

This coffee is prepared with part of the production of the coffee growers of the Santos Sanabria, Rudy Franco, Felicita Paz cooperative who have their plots in the immediate vicinity of the Celaque National Park, at an altitude of 1400 to 1650 meters above sea level. sea. After being separated, the cherries are fermented in a heap overnight and then slowly dried for about 30 days (this can take up to 35 days as both the pulp and the mucilage must be dried before they are dried). 'reach the grain) days by means of a solar dryer .

In the mouth, "From there, from there" is a fruity and soft coffee, with a round texture in the mouth. Without being in any way pronounced, the body and the acidity are present and contribute to give a very good balance to this coffee.

Varieties [Arabicas]

Caturra, Catuai, Lempira

Method

Natural (dry)

Altitude

1400m-1650m