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Buy NowOur Head of coffee
“This zingy little coffee really reminds me of fresh apple and ripe pear, both in terms of the flavour and acidity. Then it has this delicious lingering milk chocolate aftertaste and a refined sugar sweetness that round it off beautifully. The mouthfeel is round and creamy, so overall it’s a total joy to drink.”
Norma Mileybi Lara, the owner of Finca Gaby in Honduras, hasn’t always been a coffee farmer. In fact she only began growing coffee after her father gave her a piece of land and she began to tend it to support her family. She freely admits that when she was first starting out she was a little sloppy. But over a number of harvests she’s learned a few tricks and now ploughs all her efforts into ensuring each lot of beans she harvests is better than the last. And her hard work is paying off; as well as producing sublime beans, her farm is also providing her with the financial support she needs to raise her daughter.
During the harvest, when the coffee on Finca Gaby reaches the optimum ripeness, the cherries are hand-picked by the men and women who help Norma run the farm. Everyone is very careful to pick only the ripe fruits, which are then transported to COCAFELOL. This local cooperative looks after the processing for Norma, meaning she can concentrate on maintaining the quality of her picking and sorting.
Waste is kept to a minimum on Finca Gaby; the pulp from the cherries is used to make organic fertilizer and also compost, which is produced with the help of some Californian Red Worm!
“I was a little sloppy at first to be honest, but then I started to treat the land and the coffee trees better. The more effort you put in, the more the farm rewards you.”
|FLAVOUR||Milk chocolate, apple and pear|
|PRODUCER||Norma Mileybi Lara|
|TASTING NOTE||Green apple and pear|
|VARIETAL||Pacas and Catuai|