Our featured coffee for March is a smooth and balanced Fair Trade Organic coffee from the APROCCURMA group in Honduras. This is a group we love working with and their coffees are always outstanding. The cup starts with sweet chocolate syrup that lasts through the finish. In the middle, you taste the sweet spiciness of cinnamon sugar that melds wonderfully with the chocolate notes. Toward the finish, notes of black plum add a dark fruit sweetness to the cup. The finish is syrupy smooth and leaves a lovely chocolate and plum linger on your palate. 

Roast Color: Medium-Dark

Cupping Notes: Chocolate Syrup, Cinnamon Sugar, Black Plum

About the coffee of the month: We feature a new coffee every month. This allows us to explore more of the world of coffee outside of our normal offerings. It is available this month only, while supplies last. 

Story: This coffee is produced with a concept called Finca Humana (the Human Farm) at APROCOMSA, where the wellbeing of humans is the core objective and educating more than 1,500 producer-members to successfully live in harmony with nature is everywhere. At La Fortaleza, the APROCOMSA biodynamic demonstration farm, the focus of transferring knowledge takes place through week-long seminars called Pata de Chucho (pawprints left by a stray dog), which aptly reveals APROCOMSA’s dogged exploration for human productivity in harmony with nature. The trailblazing ideas for using organic matter to productively cultivate high quality coffee is only a sliver of what APRCOMSA teaches about the power of nature through the Finca Humana philosophy. APROCOMSA dedicates funding from the proceeds of coffee sales to run a cutting edge International school dedicated to filling children’s minds with possibility, and training them to be the future leaders of Finca Humana.

This particular lot is a washed process carried out at APROCOMSA’s centralized wet-mill dedicated to process organic lots. After farmers meticulously harvest ripe cherries and deliver them to APROCOMSA, the post harvest process begins by floating cherries to eliminate under ripe and damaged coffee. The water is recycled several times to ensure conservation of water. Next the cherries are depulped and the mucilage covered beans are fermented in tanks for 24 hours. Then the coffee is washed mechanically with a demucilager designed to significantly reduce wastewater. The washed coffee in parchment is dried on patios to 11 percent moisture and then stored until preparation for export.

APROCOMSA’s dry-mill facility is also located in Marcala where dried coffee in parchment is received, cupped and selected for export. Coffee is hulled and sorted by density and color in preparation for export.  APROCOMSA has a fully equipped cupping lab and several Q graders who check the quality prior to shipping. APROCOMSA’s preparation ensures traceability and quality control throughout the post harvest process, which is a vital resource for establishing higher prices for producers.