Honey, butter, bittersweet chocolate, and juicy apricot.
Region:El Cielito, Santa Barbara
Elevation: +1400 - 1550 MASL
Process: Anaerobic washed.
Nelson Ramirez bought Finca Cheli in 2009 on the same day his second son was born and named it after his grandmother. With the idea to provide his children with a better future he wanted to invest, this time, purely on quality. This is why he decided to buy a coffee farm on the famous Santa Barbara Mountain, in the Montecillos region. This mountain has a reputation of its own for its very special microclimate. High altitude, cold nights, volcanic soil and high humidity produced by the lake Yojoa right next to it provide exceptional growing conditions for coffee. Very often coffees from this mountain will show sparkly citrus, blackcurrant and very complex qualities.
Nelson enjoys cupping and pushes himself to understand what creates quality. It also helps him to work as a technician for IHCAFE (Honduran Institute of Coffee) this means he goes around to different farms teaching and helping producers to improve their crops. From nurturing the soil to the picking and the washing process his attention to detail is remarkable. He started training Luis, the manager of his farm to learn how to cup and grade coffees too.
It was in collaboration with Luis that Nelson decided to enter his Pacas lot into Honduras Late Harvest Auction organised by Project Origin in 2016. Nelson’s coffee performed so marvelously that it ended up ranked 4th in the auction with a score of 90.2 points. After receiving feedback from the judges and other producers, Nelson decided to make big changes for future crops. He built solar dryers and plans to ferment 100% of these washed lots. In the past, he would only ferment 20% of the washed coffees and machine-washed the rest. He’s also designing a whole tracking system to keep a record of what happens to each lot from the date coffee gets picked until coffee gets finally roasted and cupped.