Honduras ‘La Labor’ [Organic]

Bean Strength =

Full bodied and rich with flavours of roasted nuts, dark chocolate & herbal spice. Very fine and well balanced.

Organic coffee is grown without the use of synthetic chemicals or pesticides. Coffee labelled as organic must be certified in the country or origin and, effective 2002, roasters selling organic coffee must also be certified under the USDA National Organic Program, which has strict processing and labelling guidelines.

Production must be actively organic, including organic composting and environmental protection of watersheds and soils. Natural products and improved crop husbandry are actively encouraged. Production must be actively organic and independently audited for at least two years before certification is granted. Many different certifying agencies exist to process certification at origin and in the US.

Honduras adopted organic farming methods in 1999 to fight the effects of plummeting international coffee prices. There are now a number of small holders, especially from the Marcala region near the El Salvador border producing more specialty coffees.

Honduras organic coffee is shade grown, high on the mountain sides. The shade trees help improve the plant’s vigour, as well as the quality and taste of the bean. Shade-grown organic coffee also protects the soil and provides habitat and food for wildlife. The coffee cherries are wet processed and then sun dried.