Ripe Plum and Grape Jelly with Madagascar Dark Chocolate
This coffee marks a big turn for our longtime friend David Lopez in the El Soccoro de la Peñita community, across the lake from the more famous Santa Barbara Mountain.
David is one of the most humble and dedicated people I know. He carries a quiet confidence, and a steady commitment that mirrors the serene beauty of his land, and the gentle strength of his leadership in his community.
After a decade of slow, steady growth on his farm, adding more and more plots with new varieties, we tried our first dedicated plot for natural processing.
I asked David why he chose the Anillal plot for the experiment. He replied, very directly: “Because you asked me to!”
When I tasted it, I remembered why I asked. This coffee is phenomenal.
I had originally planned to use it in some of our blends, but it’s so compelling and unique that we had to let our friends enjoy it on its own. It’s one of my favorite coffees.
After all these years of patient, faithful work, David is turning out world-class coffee all over his farm. I’m thrilled to share this with you.
| Producers |
David Lopez |
| Places |
El Socorro de la Peñita, Comayagua |
| Varieties |
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Terroir |
Silt and loam soil over limestone on a bench of land in front of steeper terrain and forrest. The plot is shaded with trained Guama and Inga trees.
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| Process |
Ripe cherries are picked at a burgundy red color over several passes and immediately taken to covered raised beds to dry for 14-21 days depending on the weather. |
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