My coffee variety is a Catuai and it is processed anaerobically. I do my best to have the best possible cherries picked. I then take my coffee to the coffee mill and I process it for 48 hours. My farm is different because it has the perfect altitude, variable climate. I keep lumber and fruit trees shade, which I believe helps my coffee quality to become special. We appreciate the support given by IHCAFE and all the people that help us, which includes my family, that never leave us alone and always support us. Thanks to all and hoping that all this work, help us sell our coffee well.

Farm Video:

Farm Information
  • Farm Name
    Flor del Ocotillo
  • Farmer
    Olvin Edgardo Reyes Rivera
  • Score
  • Rank
Lot Information
  • Year
  • Processing System
  • Variety
  • Overall
    Bayas, Deep body, Stone Fruit, Lemon grass, sweet
  • Aroma / Flavor
    Kiwi , Plum , Raspberry , Bakers Chocolate, Bittersweet Chocolate, Black Tea, Cacao, Creamy, Dark Chocolate, Dark plum, Durazno, Floral, Herb-like, Lime, Mango, Milk Chocolate, Mint, Nutmeg, Peach, Prune, Red Currant, Sweet Bread Pastry, Tropical Fruit, Vanilla, Yellow peach
  • Acidity
    Malic Acid, Citric Acid, Dried Fruit

Santa Bárbara, Honduras