Honduras Diosa De La Tierra

About: The NKG BLOOM Program

Diosa De La Tierra (“Goddess of the Earth”) is the culmination of the hard work of 52 women producers in region of Copan, Western Honduras. They are part of the APROCAN Cooperative and use NKG for global export. Establised in 2015, the program was initially set up to recover 84 Hectares of coffee destroyed during the rust epidemic- a disease that broke out across coffee plantations in Honduras in 2012, which saw some farmers lose 80% of their total crop.

The program offers producers training in plant nutrition; pest, disease and tissue management; and the preparation of biofertilizers. NKG BLOOM is building on these efforts further, their renovation program now also includes the availability of ECOPIL seedlings and plant varieties resistant to pests and diseases. The new technology, once piloted and approved, is expected to improve producers’ productivity, resilience and ultimately profitability.

About: The Farmers

Per NKG: “Diosa De La Tierra embodies the determined spirit of women. Women producers — whether because a partner has passed away or migrated, or out of a pure passion for coffee — absolutely seize the opportunities that coffee presents. They rise before dawn to care for children and elders and tend to housekeeping, all before heading to the fields. Women also create opportunities and resources for one another, lend a hand during harvest, offer advice and bring notable attention to the details in their drying and milling.”

“Women have also shown their ability to take a rough patch of land and turn it into a successful coffee farm, in part by planting timber and fruit alongside coffee crops, to increase shade and soil moisture and to encourage microclimates that bring complexity and quality to the cup.” This coffee acknowledges and pays tribute to their work.

Sourced from multiple farms at altitudes between 900 – 1400masl. They use various drying methods including patios , solar dryers and raised beds.

Washed Process Explained:

This is the most popular way of processing coffee. The fruit flesh is mechanically removed with a machine known as a depulper, the beans are then fermented in a water tank. The amount of time it takes to ferment depends on climate factors such as altitude and temperature, in hotter regions the fermentation will be quicker and vice versa. The process typically takes between 24 – 72 hours. Once complete, the coffee beans are then dried on patios or raised beds.

Flavour Profile / Light body, retains the citrus and floral flavours.