{"id":4347257815151,"title":"Honduras, Copan | Sandra Isabel Gonzalez, Anaerobic","handle":"honduras-copan-sandra-isabel-gonzalez-anaerobic","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eFarm - San Antonio\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eFarmer -  Sandra Isabel Gonzalez\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eTaste notes - sea buckthorn, cacao nibs, honeycomb, kombucha, Christmas pudding, Riga Black Balsam.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eSandra Isabel Gonzalez dedicated one hectare of her land for the ‘’Lempira’’ variety entirely. \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eAfter careful picking and sorting, whole coffee cherries were placed in a sealed, oxygen-free tank to ferment for  72 hours, creating very unusual flavors.\u003c\/span\u003e\u003c\/p\u003e\n\u003c!-- split --\u003e [TABS]\n\u003ch5\u003eWhy is this coffee special?\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis is the second year we are having anaerobic coffee from Honduras. Last time it was something new for us and sort of risky game, because of such unusual flavors, something different we used to find in coffee. But it came out very successfully and this year we could not wait to have Honduras Anaerobic in our stock again. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThere was no doubt about this coffee when we came across it. So full of flavors, that it was hard to choose just a few on the taste notes. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cb\u003eProcessing\u003c\/b\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis lot is an anaerobic natural from Sandra's farm which was processed at the Aruco wet-mill. The coffee cherry was delivered to the mill where it was cleaned and sorted before being placed for fermentation in tanks for 72 hours. Later it was dried on raised beds for 30 days.\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eTraceability and origin\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCoffee and the Family \u003cbr\u003eSandra Isabel González Fiallos is a coffee producer and also a twin who is third-generation coffee farmers form Corquin. Their parents worked hard to educate their children and managed to save up enough to get them a good education and Sandra Isabel managed to make it to University and obtained a qualification in Banking Administration. Sandra still resides in the capital city of Tegucigalpa where she still works in finance during the week and most of the year.\u003cbr\u003eWith inheriting land from her parents she wanted to continue her connection with coffee and her childhood to keep Finca San Antonio working as a small 2ha coffee farm with the Lempira and red Catuai varietals. Due to her living so far away her brother Donaldo Gonzalez Fiallos who is the General Manager of the Aruco Cooperative helps her with the management of the farm and liaising with the people she employs to work on the farm during the year. Sandra Isabel is still very involved in the expenses, accounts, and management of the farm and pays extra bonuses to the workers with the production of specialty coffee and taking good care of the farm.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003eThe coffee farm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eThe farm is located in the village of Los Limos, Corquin, Department of Copan, Honduras, approximately 9 kilometers from the town center of Corquin, which consists of 1.30 hectares producing lempira variety and red catuai at an average height of 1,300-1350 meters above sea level. It is an area with an appropriate climate for the production of special coffees, due to the rain system and the richness of its soil, with a temperate climate, and a very rich biodiversity environment, typical of that area.\u003cbr\u003e\u003c\/p\u003e\n[\/TABS]","published_at":"2019-11-29T22:42:09+02:00","created_at":"2019-11-29T22:42:09+02:00","vendor":"Rocket Bean Roastery","type":"Specialty","tags":[],"price":1600,"price_min":1600,"price_max":1600,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":31176814100591,"title":"200 g","option1":"200 g","option2":null,"option3":null,"sku":"RB0102020043","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Honduras, Copan | Sandra Isabel Gonzalez, Anaerobic - 200 g","public_title":"200 g","options":["200 g"],"price":1600,"weight":200,"compare_at_price":null,"inventory_management":"shopify","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0075\/1747\/0831\/products\/HondurasAnairobicwebs.png?v=1575060473"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0075\/1747\/0831\/products\/HondurasAnairobicwebs.png?v=1575060473","options":["Weight"],"content":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eFarm - San Antonio\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eFarmer -  Sandra Isabel Gonzalez\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eTaste notes - sea buckthorn, cacao nibs, honeycomb, kombucha, Christmas pudding, Riga Black Balsam.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eSandra Isabel Gonzalez dedicated one hectare of her land for the ‘’Lempira’’ variety entirely. \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eAfter careful picking and sorting, whole coffee cherries were placed in a sealed, oxygen-free tank to ferment for  72 hours, creating very unusual flavors.\u003c\/span\u003e\u003c\/p\u003e\n\u003c!-- split --\u003e [TABS]\n\u003ch5\u003eWhy is this coffee special?\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis is the second year we are having anaerobic coffee from Honduras. Last time it was something new for us and sort of risky game, because of such unusual flavors, something different we used to find in coffee. But it came out very successfully and this year we could not wait to have Honduras Anaerobic in our stock again. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThere was no doubt about this coffee when we came across it. So full of flavors, that it was hard to choose just a few on the taste notes. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cb\u003eProcessing\u003c\/b\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis lot is an anaerobic natural from Sandra's farm which was processed at the Aruco wet-mill. The coffee cherry was delivered to the mill where it was cleaned and sorted before being placed for fermentation in tanks for 72 hours. Later it was dried on raised beds for 30 days.\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eTraceability and origin\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCoffee and the Family \u003cbr\u003eSandra Isabel González Fiallos is a coffee producer and also a twin who is third-generation coffee farmers form Corquin. Their parents worked hard to educate their children and managed to save up enough to get them a good education and Sandra Isabel managed to make it to University and obtained a qualification in Banking Administration. Sandra still resides in the capital city of Tegucigalpa where she still works in finance during the week and most of the year.\u003cbr\u003eWith inheriting land from her parents she wanted to continue her connection with coffee and her childhood to keep Finca San Antonio working as a small 2ha coffee farm with the Lempira and red Catuai varietals. Due to her living so far away her brother Donaldo Gonzalez Fiallos who is the General Manager of the Aruco Cooperative helps her with the management of the farm and liaising with the people she employs to work on the farm during the year. Sandra Isabel is still very involved in the expenses, accounts, and management of the farm and pays extra bonuses to the workers with the production of specialty coffee and taking good care of the farm.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003eThe coffee farm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eThe farm is located in the village of Los Limos, Corquin, Department of Copan, Honduras, approximately 9 kilometers from the town center of Corquin, which consists of 1.30 hectares producing lempira variety and red catuai at an average height of 1,300-1350 meters above sea level. It is an area with an appropriate climate for the production of special coffees, due to the rain system and the richness of its soil, with a temperate climate, and a very rich biodiversity environment, typical of that area.\u003cbr\u003e\u003c\/p\u003e\n[\/TABS]"}

Honduras, Copan | Sandra Isabel Gonzalez, Anaerobic

Processing
Anaerobic 72HR
Harvest
February 2019
Altitude
1350 m
Variety
Lempira
Scoring
90.5

 

Farm - San Antonio

Farmer -  Sandra Isabel Gonzalez

Taste notes - sea buckthorn, cacao nibs, honeycomb, kombucha, Christmas pudding, Riga Black Balsam.

Sandra Isabel Gonzalez dedicated one hectare of her land for the ‘’Lempira’’ variety entirely. After careful picking and sorting, whole coffee cherries were placed in a sealed, oxygen-free tank to ferment for  72 hours, creating very unusual flavors.

Weight
Quantity
€16,00
Maximum quantity available reached.

This is the second year we are having anaerobic coffee from Honduras. Last time it was something new for us and sort of risky game, because of such unusual flavors, something different we used to find in coffee. But it came out very successfully and this year we could not wait to have Honduras Anaerobic in our stock again. 

There was no doubt about this coffee when we came across it. So full of flavors, that it was hard to choose just a few on the taste notes.

This lot is an anaerobic natural from Sandra's farm which was processed at the Aruco wet-mill. The coffee cherry was delivered to the mill where it was cleaned and sorted before being placed for fermentation in tanks for 72 hours. Later it was dried on raised beds for 30 days.

Traceability and origin

Coffee and the Family
Sandra Isabel González Fiallos is a coffee producer and also a twin who is third-generation coffee farmers form Corquin. Their parents worked hard to educate their children and managed to save up enough to get them a good education and Sandra Isabel managed to make it to University and obtained a qualification in Banking Administration. Sandra still resides in the capital city of Tegucigalpa where she still works in finance during the week and most of the year.
With inheriting land from her parents she wanted to continue her connection with coffee and her childhood to keep Finca San Antonio working as a small 2ha coffee farm with the Lempira and red Catuai varietals. Due to her living so far away her brother Donaldo Gonzalez Fiallos who is the General Manager of the Aruco Cooperative helps her with the management of the farm and liaising with the people she employs to work on the farm during the year. Sandra Isabel is still very involved in the expenses, accounts, and management of the farm and pays extra bonuses to the workers with the production of specialty coffee and taking good care of the farm.


The coffee farm


The farm is located in the village of Los Limos, Corquin, Department of Copan, Honduras, approximately 9 kilometers from the town center of Corquin, which consists of 1.30 hectares producing lempira variety and red catuai at an average height of 1,300-1350 meters above sea level. It is an area with an appropriate climate for the production of special coffees, due to the rain system and the richness of its soil, with a temperate climate, and a very rich biodiversity environment, typical of that area.