Finca Liquidámbar was set up by a pioneering group of individuals (most of whom work for Cocafelol cooperative) passionate about organic coffee production. They turn coffee waste into organic fertilizer; with pulp developed compost processed by Californian red worm.
They also use the mucilage to make different products that serve as foliar fertilizer to the farm. During harvest when the coffee is at its optimum ripeness, cherry is collected manually by men and women, careful to collect only the ripe fruits. A honey processed lot we’ve been really enjoying as espresso.
|Region||Ocotepeque: San Marcos|
|Varietal||Catuai, Ihcafe90, Lempira, Pacas|
|Tasting notes||Cherry, Dark chocolate, Lemon|