BREW LIKE A CHAMP!
$125 HKD

EL BOSQUE
HONDURAS

SINGLE ORIGIN:

EL BOSQUE BY RAUL MANUELES

Our coffees are roasted weekly and fulfilled after roasting to ensure optimal freshness and flavour.  Cut-off for all orders is at 9am on Tuesday mornings.  Orders completed after this time will be shipped the following week.  
Due to significant reductions in scheduled flights worldwide, Hong Kong Post shipments may experience temporary delays (more information here); however, we are fortunate to advise that DHL Express services remain unaffected.
  • HARVEST: 2020
  • PRODUCER: Raul Manueles
  • REGION: Chinacla, La Paz
  • ORIGIN: Honduras
  • ALTITUDE: 1,550m
  • VARIETIES: Catuai
  • PROCESS: Washed
  • FLAVOURS: Tangerine, chestnut, almond, black tea

Raul Manueles comes to us by way of Marysabel and Moises who own Caballeros farm and the Xinacla mill -- producers we have previously purchased coffee from last season. Raul has worked with Moises for many years managing the Xinacla mill, and the two are now more like brothers.

Raul however began working in coffee at only 16 years of age, and has only known coffee throughout is working career. At 20 years old he married his wife, and they started their farms together.

He is now 65 years old, and he and Moises are as close as ever. Raul says it would be difficult for him to work at a coffee mill without Moises.

Local pickers are hired and trained to only select the ripest cherries. All pickers are equipped with 2 bags while picking: one bag for ripe cherries, and another bag to put the overripe, damaged and under-ripe coffee cherries. Coffee is collected every afternoon and weighed, and all pickers get paid by the weight of the cherries they have picked.

After de-pulping the mucilage is removed with the use of a penagos aqua pulper. Then the parchment is fermented for 12 hours before it is washed using African washing techniques which helps sorting floaters and undeveloped beans from the denser and more developed coffee. After washing, the beans are soaked for about 12 hours in running clean water.

The coffee is then dried on patios, raised beds in the sun or shade for 11 – 20 days. The coffees are piled up and covered when under the hard sun during midday, when it rains, and at night.

Sweet, round, delicate -- an elegant coffee with a milky body.  Please enjoy!