Roasters /Cairngorm Coffee /
Los Robles

Cairngorm Coffee

Los Robles

Tasting notes

Dark Chocolate, Orange and Vanilla

Roasting days
Mon Thu

Region
Copan
Origin
Honduras
Producer
Rodolfo Jimenez

The cherries at Los Robles are picked carefully when ripe, then the cherries are put directly on raised beds for around 22 days to dry. The cherries are then raked every 30 mins using wood sticks and while drying are sorted by hand to remove defective beans.

During his youth, Rodolfo was drafted for military service and served in the army for 8 years. In 1996 he returned and started a small farm of 1/2 hectare, thanks to the advice and support of a friend of the village. A year later he married his wife and continued buying other small plots and planting them with coffee until he had the farm that he has today.

Sadly, in 2011 his family lost their entire farm due to the strong La Roya attack. At this point they weren't knowledgeable of the disease and they couldn't control it. The following year they began to plant the farm again but with the more resistant variety we have here, Ihcafe 90.

£9.00

/ 250g
Grind
1
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Details

Roast Level

Medium

Type

Single Origin

Process

Natural

Altitude

1021m

Variety

IH90, Catuai

Brew methods

Espresso machine
Moka pot
AeroPress

Roaster

Cairngorm Coffee

Edinburgh

Our story started in 2013 when a conversation in the Cairngorm National Park led to the dream of starting a quality focussed coffee shop in Scotland’s capital city.

An ensuing visit to Edinburgh to visit an empty sandwich shop on Frederick St paved the future for Cairngorm Coffee as we know it now.

Four years later we invested in our 12-kilo Probat roaster and started a long journey of trial and error to refine not just our roasting approach, but the necessary skills to source and assess the quality of the coffee we would roast.

Every day has been a learning day, and a fun one at that!