Pharmacie Coffee RoastersCarlos Mejia, Honduras - Filter
Quilaperque, La Paz, Honduras
- Naturale
- Monorigine
Carlos Mejia, Honduras - Filter è un caffè da Honduras, venduto da Pharmacie Coffee Roasters (Regno Unito). Regione: Quilaperque, La Paz. Lavorazione: naturale. Varietà: Ihcafe 90, Red Catuai. Prezzo: da 14,95 £ a 47,95 £, secondo il formato. Cioè da 47,95 £ al chilo.
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da14,95 £
≈ 47,95 £ / kg
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- Sede della torrefazione
- Regno Unito
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Formati e prezzi
| Macinatura | Formato | Al kg | Prezzo |
|---|---|---|---|
| Macinato per AeroPress | 250g | 59,80 £ | 14,95 £ ↗ |
| Macinato per filtro | 250g | 59,80 £ | 14,95 £ ↗ |
| Wholebean | 250g | 59,80 £ | 14,95 £ ↗ |
| Cafetiere | 250g | 59,80 £ | 14,95 £ ↗ |
| Macinato per AeroPress | 1kg | 47,95 £ | 47,95 £ ↗ |
| Macinato per filtro | 1kg | 47,95 £ | 47,95 £ ↗ |
| Wholebean | 1kg | 47,95 £ | 47,95 £ ↗ |
| Cafetiere | 1kg | 47,95 £ | 47,95 £ ↗ |
Descrizione
PRODUCER: Carlos Mejia
FARM: El Chollo
PROCESS: Natural
REGION: Quilaperque, La Paz
VARIETAL: Ihcafe 90, Red Catuai
ALTITUDE: 1450 MASL
Tasting Notes: Juicy notes of white grape and cola with creamy sugarcane and nougat body.
About The Coffee
Carlos Mejia is owner of Finca El Chollo, named after his nickname “Chollo”.
The farm is located at 1,450 m.a.s.l and has 16 hectares of coffee plantation, and one hectare of citrus fruits. The farm has an annual production of about 400 bags from around 65,000 coffee trees. For the honey-processed coffee, the cherries are de-pulped and left to ferment with the mucilage on the beans, they have a drying time of 12-15 days depending on the weather.
Carlos was born and raised among coffee trees in Tutule and today is the driving force behind the CONEXH operations.
CONEXH is a five-generation family business dedicated to the production of coffee, owning 10 farms located in the emblematic Montecillos Sierra. With this partnership we have access to around 40 producers of the area, who are dedicated to producing exceptional specialty coffees. The cooperative uses a traditional sun drying method, covering over 10 hectares, which is carefully monitored by Mr. Mario Mejia Martinez, the founder’s Father who formally worked at The Honduran Institute of Coffee (IHCAFE).