The Cup: Mellow, clean and citric with almond and peanut flavors.
Our first lots from Cooperativa RAOS (Regional de Agricultores Orgánicos de la Sierra) came in 2015, after the organization’s leaders met with green-coffee buyer Piero Cristiani at an SCAE event in Rimini, Italy. These past several years, we have been thrilled to see both the quality and the quantity of their coffees improve, and we know there is even more to come. The farms grow primarily Catuai, Caturra, Typica, Bourbon, and Pacas, as well as IHCAFE 90.
While coffees from Honduras have tended to be a little unstable—especially for organic coffee—these growers have had good results. Climate, altitude, and the varieties being grown are all in everyone’s favor, but RAOS stands apart through its attention to detail in processing: RAOS has a central processing station for wet- and dry-milling, which helps improve the consistency and the quality in the cup.
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