Honduras Lenca - €8.95 incl. VAT / 250g
LENCA coffee is produced by the RAOS cooperative.
Created in 1996, RAOS is an indigenous cooperative of 250 members who grow coffee on the Marcala terroir at around 1,400 meters above sea level. They own about 2.5 hectares each. This coop is a pioneer in organic agriculture in this area, it is self-sufficient, oriented towards diversification and ecological and socio-cultural agricultural innovation.
LENCA is a varietal blend of catuai, caturra, tipica, bourbon, pacas and ihcafe 90.
It is prepared washed.
The Marcala region
Marcala is a municipality located in the department of La Paz, southwest of Honduras located in the Montecillos region.
A few years ago, the town had a large cooperative which brought together many small producers. After its breakup, the cooperative abandoned all its member producers who then found themselves without a processing plant for their coffees. Many producers then decided to come together to form new cooperatives.
Marcala has a dry and wet processing plant. They process most of their coffees themselves, buying very little parchment coffee, but only from producers to whom they give advice on processing.
The “Marcala” designation of origin has the following characteristics:
- 2354 producers
- 19 municipalities which historically produced coffee in Marcala, in 3 departments
- a minimum altitude of 1100 m
- a characteristic profile with medium to high acidity, lots of body and spicy notes.
Montecillos
The Montecillos Biological Reserve is a mountain range located in central Honduras, between the departments of La Paz, Comayagua and Intibucá. It is the lowest mountain range in the country.
The Montecillos region is made up of different terroirs with varied characteristics. The best known is Marcala, which benefits from a designation of origin. The particularity of this region lies first of all in its climate and its altitude, which allow the coffee plants to fully express themselves and develop their aromatic potential. In addition, the nights are cold, which allows the cherries to ripen more slowly and develop subtle aromas. Many local producers are experimenting with processes to continually improve the quality and aromatic complexity of their coffee.