Clementino - Honduras

We are thrilled to introduce Clementino, a labour of love from producer Clementino Ramirez and his family. Located in the mountainous region of Selguapa, Comayagua, this 2.5 hectare farm named La Fortuna sits at a staggering 1,700 meters above sea level.

This is a coffee defined by patience and precision. Clementino employs a unique double fermentation method: freshly picked cherries are floated to remove defects, then fermented under shade for 48 hours. After depulping, the beans are placed back into bags for a second 48 hour fermentation. This extended process deepens the cup complexity while maintaining impeccable clarity.

The coffee is then sun dried for four days before being transferred to the family’s central drying station, where it slowly rests for another 25-30 days.

In the cup, expect a clean, balanced cup typical of high altitude washed Hondurans. Clean, balanced, and effortlessly sweet.