Honduras SHG – Coprocael

Single origin

Organic

Grade 1.

Intense fragrance well balanced aroma. Notes: nuts, dark chocolate, forrest fruit.

Region: Copán, Comayagua, Santa Bárbara, El Paraiso and Lempira.

Altitude: 1200-1700 m.

Soil type: frank-clay

Type: Arabica

Variety: Caturra, Bourbon and Typica

Washed

Process: Handpicked

The Region: The Honduran territory consists mainly of mountains. It has all the geographic, climatic, geologic and cultural resources to produce great specialty coffee.

ZoZozial® is a 100% organic Danish specialty coffee roastery founded in 2014.

The coffee beans is hand- and batch roasted carefully in our Giesen 15kg and 60kg cast iron drum roasters by our qualified roasters, to ensure the desired flavors and aromas are captured for a perfect taste and consistent quality.

We only roast premium Grade 1 beans from the best coffee producing countries in the world. The coffee beans have a SCA score on 82 and up, in fact the most is 84 which is a very high score. We are also a member of the SCA – Specialty Coffee Association.

We roast the coffee from light to medium and dark/XD. The coffee is hand packed in craft paper bags of 250, 500 and 1000 g with valve and zipper.

We are proud to provide you with 100% craft coffee.

All our coffee is 100% Arabica and either organic, organic/Fairtrade or Rainforest Alliance certified form farmers all over the world.

We are organic certified to protect the consumers and coffee farmers against harmful pesticides and protecting the environment, for a more sustainable future. Fairtrade certified to ensure that the farmers are guaranteed a fairer pay, better rights, safer working, to prevent child labor and to ensure traceability in the entire chain. For shoppers it means high quality, ethically produced products. Rainforest Alliance to help against deforestation, climate changes, systemic poverty, and social inequity.

We are also proud to integrate 14 of the 17 UN’s world goal directly or indirectly, in our way of doing business. We take responsibility in the hope of a more sustainable world.

Honduras

Honduras is the largest coffee exporter in Central America – the third in Latin America and the sixth largest exporter worldwide. Over the last few years, coffee has become one of Honduras’ most prized exports. Each of the country’s six coffee producing regions Copán, Montecillos, Agalta, Opalaca, Comayagua and El Paraiso adds a nuanced flavor, making Honduran coffee some of the best coffee in the world.

Copán: Also famous for its Mayan ruins. Located near the Guatemalan border in altitudes of 1000-1500 m. Copán produces a full, robust chocolate flavor, a very balanced and pleasant coffee.

Montecillos: Situated on the southern tip of the Honduras/Salvadoran border. Altitude is 1200-1600 m. and it is the highest coffee producing region in Honduras. The farmers in Montecillos produces coffee with sweet fruity flavors of orange and peach, strong acidity and a velvet body.

Agalta: Located in land in a tropical climate and protected forest with altitudes of 1100-1400 m. The coffee from this region has a diverse collection og tropical fruit flavors and scents of caramel and chocolate.

Opalaca: The Opalaca region runs to the east of Copán, with a slightly higher altitude reaching 1100-1600 m. This region’s coffee tends to have slightly acidic taste, strong aroma and delicate flavors of tropical fruits like grapes and berries.

Comayagua: In western central of the country is dense with tropical rainforest. You can expect flavors like sweet citrus, a low level of acidity and a creamy body.

El Paraiso: one of the oldest and largest growing regions near the border of Nicaragua. It is also the lowest coffee producing regions, reaching only 1100-1400 m. of altitudes. This region taste profile reflects citric flavors with a sweet scent, a soft body and acidity.

The climate in Honduras is well suited to growing great coffee, the weather poses can be a challenge. The high rainfall often makes it difficult to dry the beans after processing and some producers use a combination of sun drying and mechanical drying.

To classify the coffee, Honduras use a similar system to El Salvador and Guatemala, describing and categorizing the coffee by the altitude at which they were grown. Described as Strictly High Grown (SHG) or High Grown (HG). While there is some correlation between altitude and quality