Honduras | Estate BIO

Estate

HONDURAS

FINCA SAN ANTONIO, Rosa Gabriela Lopez

Species: arabica | Variety: Lempira | Altitude: 1,250 m | Process: Honey (Grade SHB EP) | Drying: Raised beds | Flavor profile: Apple, Brown sugar, Caramel

The Coffee

This is Lempira, a variety resulting from a cross between Timor and Caturra. Gabriela hand-picks the ripe red cherries and processes them on her farm, Finca San Antonio. The cherries are depulped and placed on raised beds to dry. Gaby rakes the coffee frequently to ensure even drying. It takes about 18 days for the parchment to dry.

The Farm and the Coffee Grower

At 1,250 meters above sea level, San Pedro is located in the Copan region. Coffee is harvested from November to April.

From a young age, Rosa Gabriela Lopez wanted to learn everything about coffee cultivation, a family tradition. She planned to have her own farm from very early on.

Today, that dream has come true: Gaby has her own farm and works on quality control. She is constantly looking for new ways to improve her coffees. She has served as a judge for the Honduras Cup of Excellence competitions and other national and international competitions.