Aurora - Dawn - Dad's Specialty
Dad’s specialty. Medium dark roast. Genetic Variety: blend of 90% Pure Arabica and 10% Catimor. Hand picked, natural dry process. Refinement from to dry cherry to gold also done manually with great care. Profile Notes: slightly bold, earth tones, smooth, balanced lingering finish, elegant aroma. Origin: La Nauhaterique, Santa Elena, La Paz, Honduras.
Dad’s specialty. Medium dark roast. Genetic Variety: blend of 90% Pure Arabica and 10% Catimor. Hand picked, natural dry process. Refinement from to dry cherry to gold also done manually with great care. Profile Notes: slightly bold, earth tones, smooth, balanced lingering finish, elegant aroma. Origin: La Nauhaterique, Santa Elena, La Paz, Honduras.
Dad’s specialty. Medium dark roast. Genetic Variety: blend of 90% Pure Arabica and 10% Catimor. Hand picked, natural dry process. Refinement from to dry cherry to gold also done manually with great care. Profile Notes: slightly bold, earth tones, smooth, balanced lingering finish, elegant aroma. Origin: La Nauhaterique, Santa Elena, La Paz, Honduras.
Aurora is a Café de Palo, and it means: “Dawn.” It evokes the arduous labor that goes into producing this coffee from dawn until sunset. It also means that this is your early morning cup of excellence to inspire you to create.
This is my dad’s specialty. He likes his coffee “negrito” y “purito,” that is “black” and “slightly bold.” As a kid he would rise before dawn to go work the lands in La Nauhaterique region, now in the territory of Honduras. This coffee is in honor of him.
This coffee also honors the people of the region, who to this day, struggle to access basic services from either state in areas such as health and education. This product is a symbol of gratitude to the craftsmen involved in the production of this signature coffee bean.
This coffee is grown in La Nahuaterique region, Honduras, in a cool climate at an altitude of more than 1,500 fasl, mountain range terrain, fertile volcanic soil rich in minerals such as iron, carbono, and calcium, and abundant shade appropriate for coffee production. They select appropriate varieties to grow, and cultivate them with care and artistry from the roots to the “pergamino” or “guacuco,” that is, the naturally dried ripe coffee cherry.