Description
Certification/Grading: SHG/EP/Org
Roast: Medium-dark
Tasting Profile: Caramel, spice, brown sugar.
Grower: 1500 grower/members from Cafe Organics Marcala
Variety: Bourbon, Catuai, Caturra, Lempira, & Typica
Region: Marcala, La Paz, Honduras
Altitude: 1300-1700 M
Soil Type: Clay Minerals
Process: Fully washed and sun dried.
About the Mission
This year, we are partnering with World Coffee Research (WCR) to make coffee more sustainable through industry-driven agricultural research and innovation. Supply, quality, and climate resilience of coffee are some of the key drivers of WCR’s research. The organization connects stakeholders across the coffee sector through global resources to support farmers, technicians, breeders, roasters, and policymakers with information and tools to solve critical challenges in supply and producer livelihoods.
WCR is focused on unlocking the promise of improved coffee varieties, which in turn induce improvements in how good coffee tastes, how good it is for the planet, and how good it is for the people who grow it. It’s a worthy cause that affects us all, which is why we’ve added a 10-cent premium to each box of our Honduras Organic Guama Danta coffee. The additional 10 cents will go directly to WCR to fund their efforts in securing the future of coffee together.
About the Coffee
Guama Danta is one of the first community lots ever stocked. We have been working with the producers of Comayagua for over seven years, sourcing from the most productive and most diverse of Honduras’ 15 coffee-producing regions to develop an exemplary showcase of what Honduras has to offer.
Origin Report
Honduras is a small Central American country with its share of problems. The World Bank estimates that in rural areas 20% of Hondurans earn less than $1.90 per day. Country-wide, roads are sub-optimal; many coffee farms in Honduras are accessible only via dirt roads that snake up along mountainsides. Despite these factors, entrepreneurial producers are working toward higher quality, experimenting with new processing techniques and growing high-profile varietals. The objective: kick down the door of the specialty coffee market, build a reputation as a specialty coffee origin and earn the money that comes with it.
