The Dark

– Honduras – Lempira –

ABOUT THIS COFFEE
Relatively new to specialty coffee processing in western Honduras, INLOHER has quickly made a reputation that is turning heads.  The success starts with a well defined plan for centralizing the collective efforts of member-producers implementing strategies that achieve carbon neutral coffee processing.  With a centralized wet-mill designed to receive cherries from all of its members, processing consistency is steller.  The mill floats cherries using recycled water to remove less dense and damaged beans before depulping. After depulping, coffee is fermented and washed.  Washed parchment is placed on patios or raised beds to dry.  Dried parchment is stored and milled at the same location in Lepaera, which has mild weather conditions ideal for resting parchment and preparing coffee for export. INLOHER has a fully staffed cupping lab equipped to cup through every lot and ensure consistent quality and traceability. INLOHER has also worked collectively to establish a number of norms required for certification including organic certification. INLOHER takes their efforts a step beyond coffee with programs in crop diversification (avocados), small rural business training, reforestation and establishing a tree plantation for carbon sequestration.

SPECS:

GEOGRAPHY
Region: Lempira, Honduras
Altitude: 1200 – 1550 MASL
Harvest: December – March

PRODUCER
69 producers organized around Beneficio de Café Inloher

VARIETY
Catuai, Ihcafe 90, and Lempira

PROCESSING
Fully washed after pulping and fermenting. Dried in the sun

CERTIFICATIONS
Organically grown

NOTES:
FLAVOR Dark chocolate, earthy, rich
BODY Medium
ACIDITY Smooth

ROAST LEVEL
Dark – Full City +