FARM : Mi Tesoro

REGION: Santa Barbara, Honduras

VARIETY: Parainema

PROCESS: Washed

ELEVATION: 1500 M

Tasting Notes: Apricot, Clove, Brown Sugar

Finca Mi Tesoro is located in the community of San José de los Andes in Las Vegas, Santa Bárbara, Honduras, and is run by Irma Trochez. She is a coffee producer by tradition and an important part of Beneficio San Vicente’s specialty coffee program. The farm is approximately 4 Ha and sits at an elevation of 1,500 m.a.s.l, where she grows Parainema and IHCAFE90 varieties.

Irma comes from a coffee producing family in the region of San Nicolas. In 1986, Irma married Wil Armijo, and moved to the city of Choloma. It was there that a dream formed: Irma and Wil wanted a farm of their own, and opened up a corner store which allowed them to buy 3 blocks of land. 

It wasn’t until 1998 that Irma and Wil were able to trade their 3 block property into a bigger lot: now known as Finca Mi Teroso. Specialty Coffee came knocking on their door in 2019, and ever since they haven’t looked back!

We roast and ship every Monday & Thursday. Orders must be received by 5PM on Sunday and Wednesday to ensure it gets added to our production. Orders placed after 5PM on on Sunday and Wednesday will be roasted and shipped out the next production day.

Please Note: Taxes have been included in the price.

PRODUCER: Multiple

REGION: Guji, Ethiopia

VARIETY: 74110, 74112

PROCESS: Natural

ELEVATION: 2225 M

Tasting Notes: Berry Compote, Floral, Chocolate

This coffeel is produced by farmers around Teraga, Oromia, Ethiopia, and processed at the Raro Nensebo Drying Station in Uraga, Guji. The washing station is operated by Sookoo Coffee. This lot is made up of fifteen contributing producers on farms ranging from 2.5 to 3 hectares with an average elevation of 2,225 meters above sea level. The coffee primarily consists of local varieties 74110 and 74112, selected for their productivity and disease resistance.

To minimize fermentation, farmers deliver cherries to the washing station at night. At the station, an extensive sorting process removes over and under ripe cherries. The coffee is then dried on African beds under the full sun, following Sookoo Coffee’s strict drying protocols of maximum layer density of 4cm and six times daily rotation. This process reduces the risk of over-fermentation and defects. The standard drying time for their coffee is between 21-28 days, ensuring optimal flavor development. 

Ture Waji, founder of Sookoo Coffee, has strong connections to the land and community in the Guji region of Ethiopia. He started his own brand in 2018, building drying stations in Uraga and Shakiso. Sookoo Coffee currently produces only natural coffees, but has plans for washed coffees in the future. They educate farmers on good agricultural practices and provide pre-harvest loans. Sookoo Coffee has a ‘woman-first’ policy at washing stations, built a school for children, and improved local infrastructure.

We roast and ship every Monday & Thursday. Orders must be received by 5PM on Sunday and Wednesday to ensure it gets added to our production. Orders placed after 5PM on on Sunday and Wednesday will be roasted and shipped out the next production day.

Please Note: Taxes have been included in the price.