Beneficio Los Andes

Region: Marcala
Farm: Various Smallholders
Owner: 37 Smallholder farmers from Marcala Processing: Fully washed and sun dried on patios Altitude: 1,500 to 1,600 metres above sea level
Varietal: Primarily Red Catuaí; also Lempira, Ecafe 90, Bourbon, Pacas, Pache & Typica

Flavour: Sweet with notes of Dark Chocolate and Green Apple, full body and mild acidity with a pleasant aftertaste.

This exceptional coffee, whose name comes from the Mill where the coffee was processed, was grown by 37 producers from the Marcala region of Honduras. The producers have been specially selected to participate in a quality improvement program run by Mercanta’s exporting partner, Sogimex, for the lot.

Sogimex currently processes and dries all the coffee coming through the project at their ‘Los Andes’ Mill in order to better control quality; however, they are working on farmer- owned infrastructure and practices for the future. The mill boasts two separate pulping stations, and all producers participating in the quality-driven project deliver their cherry to the Ecomill, which has a capacity of 1,000 quintals a day and is reserved for the most of the season entirely for the highest quality lots. Coffee is always transported to the wet mill on the same day as being picked. Once it arrives, coffee is immediately sorted, removing all underripe and damaged beans. It is then fermented for between 8 to 12 hours until the mucilage is completely depleted. After this, the coffee is washed in clean water. The coffee is rested for an hour or two to remove excess water and is then delivered to the drying patios or small African beds, where it will dry for between 15 to 20 days. African beds are a relatively new tool at the mill, but there are plans to expand these as they are they are flexible and ensure a more controlled drying environment.

Beneficio Los Andes is very delicious in every kind of coffee brewing method.

Coffee cherries at Beneficio Los Andes