Honey processing is where the coffee cherries are depulped (skin and fruit pulp removed) but dried without the sticky “mucilage” being washed off the seeds. After depulping, this coffee has been rested for 6 hours on raised beds, before being dried over 15-20 days. The coffee presents as softly sweet with a coating mouthfeel and clean citric acidity.

This is one of two coffees in The Socorro Series which we are showcasing from Gloria Esperanza Meija. Gloria took over management of Las Palmas in 2011, after injury left her husband unable to work. Shortly after, the farm was decimated by coffee leaf rust. Unable to produce exportable coffee for two years, she was very close to giving up. In 2016 Gloria decided to join the Falcon Speciality Agromony Project, and since then her coffee quality has risen a staggering 9 points on the SCA scale, allowing her to earn 167% more for her coffee.

She now produces various lots, like this yellow honey coffee. Alongside this, she teaches organic farming methods to other producers who, together, create organic fertiliser on her land.

This coffee supports hurricane relief efforts in Honduras.

This is the second of a series of four Honduran coffees from the Aruco cooperative. We have sourced these through Falcon Speciality to support relief efforts in the wake of hurricanes Eta and Iota. The region suffered extensive damage to infrastructure and farms and saw many producers lose their coffee harvest.

We will be donating 50p from every coff

Las Palmas

We already know that prisoners are 50% more likely to reoffend if they leave prison without skills and a job. And we definitely know that in specialty coffee, people need exceptional skills.

Enter Redemption Roasters, the world’s first behind bars coffee company. We were approached by the Ministry of Justice to help address the state of reoffending through coffee. Our roastery is inside the walls of HMP the Mount and our network of barista academies operate in justice sector institutions across the country.

As part of our mission to help offenders successfully reintegrate into society, we train them in professional roastery and barista skills. On release, we help our “Graduates” to find work, either in our own coffee shops, or with our wholesale clients.

We don’t just source coffee ethically; our entire roasting and coffee education process is socially impactful. The result is a finely crafted cup of coffee that raises the bar for everyone.

Las Palmas

3.0

Las Palmas

3.0

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