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  • Ovidio Gomez - Honduras
  • Ovidio Gomez - Honduras

Ovidio Gomez - Honduras

$21.50

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Product Description

Ovidio Gomez - Coffee

Almond + Toffee + Blackberry + Dark Chocolate + Juicy

Whole bean roasted coffee. Choose bag size above. 

Coffee Info

  • Country: Honduras
  • Region: Santa Barbara
  • Village: Las Flores
  • Altitude: 1600 meters above sea level
  • Variety: San Ramon
  • Processing: fully washed
  • Drying: raised, covered beds

 

We’re excited to offer another spectacular coffee from the Santa Barbara mountain in western Honduras. The flavours from coffees in this region continue to absolutely floor us. We’re talking some of the wildest, brightest fruits with crazy complex sweetness all in harmony. What makes the coffees from this area so crazy good? Well, of course the geography is wonderful, with the lush, steep slopes of the Santa Barbara mountain providing fertile ground for the coffee trees. But consistently great coffee doesn’t just happen by accident; it takes years and years of dedicated effort by a group of farmworkers, growers and millers. Here the catalyst was the Paz family, owners of the nearby San Vicente coffee mill. They’d been taking in low quality parchment (often not even dried) for years before the idea of specialty coffee even really became a thing. When Benjamin, the youngest son of the mill’s owner started to get involved, he saw the potential for quality in the area and started working more closely with a small group of farmers in the area. That year some of their hard work paid off with a win in the Honduras Cup of Excellence. This validation of their hard work created a wave of higher quality production in the area which has changed the lives of everyone involved. 

Ovidio Gomez owns just over 4 hectares near the town of Las Flores on the eastern slopes of the Santa Barbara mountain. He grows Catuai and San Ramon, which is a strain of Typica. After he de-pulps his cherries, he ferments his coffee overnight and washes at least once to remove all the sticky mucilage. After, he dries his coffee on raised beds. Depending on the weather, this could take anywhere between 5 and 21 days. Every part of the process is meticulously carried out by Ovidio, and his coffee has vibrant flavours of almond, blackberry and dark chocolate.

 

 

 

 

 

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