La Palma & El Túnel Cooperative
Producers
La Palma & El Túnel Cooperativa
El Salvador • Providing coffee for our Excellence category
Discover the aromas
This Red Honey is first and foremost a classic representative of this process. It shows a lot of sweetness paired with some underlying fruit acidity reminiscent of stewed red berries. The body is creamy and ends in a long-lasting aftertaste of caramel and cocoa. When being hot, this coffee is very sweet and shows its process character, but when it cools down, its juiciness and a ripe forest-berry acidity comes up, ending in some soft caramel, cocoa aftertaste.Location
This coffee is a result of the BioKrop project of our partner Jorge Cruz.
The farms contributing to this lot are located mostly in the Alotepec-Metapán Region and around 30% comes from the Las Veraneras farm of the Cruz family.
Es handelt sich hauptsächlich um Pacas mit geringen Anteilen von Pacamara und Bourbon.
The mountain region of Alotepec-Metapán is located in the triangle El Salvador, Guatemala, Honduras and is known to produce some of the finest coffees in Central America.
Die Höhenlage und die reichhaltigen Böden tragen zur Entwicklung eines sehr aromatischen Tassenprofils bei. Red Honey process bedeutet, dass der Kaffee in einem Entpulper mit einer „mittleren“ Menge an Mucielage – einer natürlichen Pektinschicht um die Bohne – getrocknet wird. Diese Pektinschicht färbt sich dunkelrot und lässt die Bohnen beim Trocknen in der Sonne zusammenkleben, was dem Kaffee seinen Namen gibt.
About
The BioKrop project started in 2015 as a consortium of agricultural producers with a common philosophy regarding agro-ecology and bio-diversification.
It was initiated by Jorge Cruz and his family from Tierra Bendita to share their vision of sustainable agriculture with the producers they work with and provide them with the right technical assistance.
The export program was officially launched at the International Coffee Day in 2018. The cooperation now includes nine farms of small producers who exchange knowledge, share best practices and support each other producing, harvesting and promoting their coffees.
The philosophy behind the project is to promote and strengthen a sustainable way to produce coffee.
Photos: Sebastian von Spalding