Finca Liquidambar Medium Roast

RETURNING 24/2/26 Finca Liquidámbar coffee beans originate from the high-altitude farms of Guascotoro in La Paz, Honduras, and are cultivated with a strong commitment to organic practices and environmental sustainability. Founded by a group of passionate organic coffee enthusiasts, many of whom are involved with the Cocafelol cooperative, Finca Liquidámbar is dedicated to ecologically sound farming. The team repurposes coffee pulp into compost using Californian red worms and converts mucilage into foliar fertilisers, enhancing soil health and productivity. Successful organic fertiliser methods pioneered here have been shared with Cocafelol and other organic coffee producers. Spanning 45 hectares of coffee-growing land, with an additional 15 hectares of protected forest, the farm supports 18 full-time staff and 12 seasonal workers during harvest. Coffee cherries are handpicked at peak ripeness to ensure quality, and processing begins with pulping at a local beneficio (processing station). The beans are then transported to drying beds, where they undergo controlled sun drying, being turned every half-hour for 12-15 days until they reach the ideal moisture level of 12%. Finca Liquidámbar produces a mix of coffee varieties, including Lempira, and Ihcafe90. Lempira, once prized for its rust resistance, has been complemented with Ihcafe90, a high-yield Caturra/Timor Hybrid, to increase genetic diversity and resilience. The coffee’s cupping profile reveals a harmonious blend of caramel and raisin sweetness, layered with complex dark fruit notes, including cherry, strawberry, liquorice, and prune. This rich, multi-dimensional flavour makes it well-suited for various brewing methods and is a fine representation of the dedication to sustainable, quality coffee production at Finca Liquidámbar.