La Fortuna - Washed, Honduras - Clementino Ramirez

For spring '26 we are doing a double release highlighting coffees from Honduras, the first is a washed from Clementino Ramirez. Clementino and Celia manage finca La Fortuna, located in the hamlet of Selguapa, high up in the Montecillos mountain range. Clementino and his brothers are of the first to grow coffee in this region, and their family history in coffee dates back to the 1980s. Clementino's story is one of perseverance, having to migrate to the United States with his son to pay back debts incurred selling coffee on the commercial market, he had to work tirelessly to keep the farm operating. Finally in 2024 he returned to Honduras and is now able to sell his entire production for differentiated price for specialty coffee. Inspired by his story we decided to name the coffee after his farm name La Fortuna. Notes on the coffee: The coffee has wonderful floral and berry aromas. The cup is lively, with lots of juiciness and acidity. We are getting notes of strawberry, berry jam, prune juice, and some refreshing citrus essence. The coffee has great structure overall, the mouthfeel is quite creamy and heavy for a washed coffee, likely a result of the 2 days fermentation before depulping the coffee. Processing: Cherries are picked daily, floated to remove defects, and then fermented under shade for 48 hours. The cherries are then depulped and placed back into bags, where they ferment for an additional 48 hours before being fully washed a dried.