Ilama - Honduras

£10.00

We're delighted to offer this coffee as both a single origin and a new addition to our Guilty Pleasure blend. Thanks to our strong partnership with Langdon Coffee Merchants, and Benjamin Paz, who is based in Honduras, sourcing this coffee was a six-month journey that we can now celebrate. We couldn't be happier to have it in our hands, and for you all to try this delicious Honduran coffee.

At the roastery, we found notes of white sugar, strawberry, butterscotch, toffee, making it a creamy, well rounded coffee on espresso, tasting especially sweet with milk.

Size: 200g

200g Kg

Grind: Wholebean

Quantity:

Ilama - Honduras

£10.00

Varietal(s)

Pacas, Parainema, Catuai, Ihcafe

Altitude

This coffee was grown at 1350 - 1650 masl

Best Served

We'd suggest brewing for Espresso

Resting

Rest for at least 10 days post roast date

Coffee Origin:

Ilama, Santa Barbara, Honduras

Santa Bárbara is a city and municipality located in western Honduras. It serves as the capital of the Santa Bárbara Department and is known for its rich history, colonial architecture, and coffee production. The area is surrounded by scenic mountains and rivers, making it a hub for agriculture, particularly coffee and cattle farming. Santa Bárbara's local culture blends indigenous traditions with Spanish influences, and it offers visitors a look into authentic Honduran life, with markets, festivals, and natural attractions nearby.

Coffee Process:

Washed

The washed coffee process, also known as the wet process, is a method of coffee production that emphasises the clarity and brightness of a coffee bean's flavor. In this process, the outer skin and pulp of the coffee cherry are removed before fermentation. The beans are then fermented in water for 12-48 hours to break down the remaining mucilage. After fermentation, they are thoroughly washed to remove any residue and then dried. This method results in a cleaner, more consistent flavor profile, highlighting the bean's natural acidity and fruity notes.

Coffee Producer:

Various Small-Scale Farms

Over the past 20 years, significant backing from local governments providing new resources and infrastructure to farmers has seen Honduras become the single largest producer of coffee in Central America. Honduran producers are now beginning to focus on refining the quality of their coffee and potential for speciality lots from smaller, more remote areas. This Ilama variety comes from a group of small-scale farms that reside among the mountain forests of Santa Barbara.

Ilama is made possible with the help of Benjamin Paz, winner of the Honduras Cup of Excellence 2024. The farmers that contiributed to Ilama are: Carlos Castellanos, Alduvin Mejia, Antonio Sabillon. Clemente Corea, Erika Armijo, Grevil Sabillon, Jose Alexis Mejia, Juan Angel Martinez, Maria de los Angeles Fernandez, Holman Martinez, Pablo Cruz, Rubi Ivan Trochez, Santos Clemente Ramirez, Will Edilberto Armijo, Alejandro Diaz, Alfonso Rodas, Ana Rosa Izaguirre, Edgardo Tinoco, Jorge Omar Dominguez, Jose Claudio Perez, Nelson Ivan Trochez, Nery Nahun Muñoz, Ronal Renan Mejia, Roy Gilrberto, July Flores.

The Flavour Profile:

We take quality seriously, and always strive to bring consistent roasts that are juicy and sweet. With this coffee, you'll find notes of: Strawberry, Butterscotch, Toffee.

Additionally, you'll always find a range of offerings at Cairngorm, ranging from vibrant and citric to more creamy and chocolatey. Check below to see how we've categorised this coffee!

Ilama - Honduras

At the roastery, we found notes of white sugar, strawberry, butterscotch, toffee, making it a creamy, well rounded coffee on espresso, tasting especially sweet with milk.

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