Light to Light/Medium - Roasted at various speeds throughout different stages, this coffee is right between a light and a medium roast
Macerated Natural - The cherry is delivered from the farm where once floated and hand sorted the cherry is placed in a sealed container to ferment before being placed on beds and left for 24 hours unturned.
After this the coffee is then turned every two hours until the correct moisture level is reached. This can take between 15-20 days before reaching the moisture of below 11%.
Raspberry, sweet chocolate and a floral perfumed aroma are present in this coffee with different profiles highlighting different aspects
Osman Romero Melgar is the owner of the farm San Isidro, located in the Celaque area of the
Copan region of Honduras. The farm is 10 hectares, most of which is in coffee production but
under natural forest, and has been handed down to Osman from his parents. The main variety
grown is catuai, but Osman has been planting rust-resistant varieties such as Lempira,
IHCAFE90 and Parainema, mostly for their high production.
Osman is a trained agronomist and is an important member of the Aruco cooperative, managing production and administration. Osman was one of the first producers within Aruco to start producing micro-lots and to try new processing methods, and so was influential in the success of the spread of quality improvements throughout the coop.