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El Sacrificio
THE MICROLOT RANGE
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An exceptional coffee reflecting the passion, curiosity and expertise of a producer guided by innovation and a quest for perfection.
Quality
86+
Quantity
Rare
Education points
100
MICROLOT
El Sacrificio
El Sacrificio
Santiago Puringla | Montecillos
Honduras
Producer
Adin Ramos
Altitude
1450 - 1500 m
Environment
Mountainous
Species
arabica
Varietal
Red bourbon , Red catuai , Lempira
Harvest period
December to march
Harvest type
Manual
Process
Fully Washed
Drying
Patios
Sensory profile
« It has roasted almond notes that give the coffee a certain sweetness, as well as notes of cane sugar and caramel. Aromas are of peach, lemon, apricot and cloves. Caramel and peach flavours are revealed at the end of the cup. »
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THE MICROLOT RANGE
Traceability: Plot
An exceptional coffee reflecting the passion, curiosity and expertise of a producer guided by innovation and a quest for perfection.
Quality
86+
Quantity
Rare
Education points
100

ABOUT

This coffee comes from the El Sacrificio farm. It is produced at an altitude of 1,450 metres and harvested from December to March. The farm’s altitude, organic production and shade cultivation methods produce coffees of a high quality. It is a coffee farmed with love and passion that is born of considerable sacrifice.
The farm works in partnership with Cafés Organicos Marcala, a private company with a good understanding of the coffee industry and which takes a sustainability-based approach to its cultivation. The cooperative supports producers wishing to introduce state-of-the-art organic farming methods. The cooperative works hand in hand with its farms to promote the switch from conventional farming techniques to an organic agriculture underpinned by strong environmental values. The 700 or so producers who work with the company receive regular training in coffee cupping and organic farming. The cooperative also subsidises the education of local children in order to help future generations.

EL SACRIFICIO

The El Sacrificio farm extends over two hectares at an altitude of 1,450 metres in the Michigane region in the department of La Paz. It is named after the many sacrifices that producers have had to make to successfully produce quality coffee while introducing sustainable and viable production methods.
The farm became a member of COMSA in 2012, which is when producers began to implement organic farming techniques. They received support and training, which allowed them to develop their business and continue improving the quality of their coffee. In 2013 and 2014, the farm suffered greatly from Roya (coffee leaf rust) and lost 60% of its production. By partnering with COMSA, it was able to rapidly introduce new organic fertilisation and production techniques to produce quality microlots.

Today, the farm produces about 250 bags of coffee on average per year. In addition to coffee, the family also cultivates beans and maize for resale. Their coffee is dried initially on the patio in the sun.


Ground
-

Rainfall
1385mm

Temperature
21°C

Humidity
10.10

Shadow
Trees

Preparation

After picking, the coffee is dried in the sun on patios.

EL SACRIFICIO

Strengths

Lempira | Organic production | COMSA partner | Sustainable approach | Lempira variety

The history of the producer

The story
of the producer

Adin Ramos has been running the El Sacrificio farm for 28 years with his wife. Together, they work hard to produce quality coffee grown on two hectares of land in Michigane, in the department of La Paz. Adin uses organic production techniques that, combined with the high altitude and natural shade, allow him to produce a unique coffee in terms of both its quality and aromas.

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