Uphill

Our signature coffee, Up Hill is, to us, what specialty coffee should be: delicious yet consistent, adventurous yet approachable. As an espresso expect exciting and fruity, but still delicious with milk.

Produced by Nelson Ramirez, who is a true pioneer in biodynamic coffee production. He is the third generation of coffee producers in his family. When Nelson was 18 years old he wanted to study agronomy at university and after graduating, he worked for a food industry company. However, he always longed to have and work on a coffee farm.

In his own words: “In 2007, I knew this region and I loved the potential to produce coffee of good quality. The next year a friend called me and told me that a man was selling a great property on El Cielito. I visited the farm and bought it immediately. That year I worked to rejuvenate the plants and started to produce coffee. In 2009 I prepared the first micro-lot, thanks to Angel Paz of San Vicente Mill, and I could sell it as specialty coffee.”

In recent years, Nelson has worked to reduce the amount of waste his production generates. In addition to reusing the water he uses for washing his coffee, he has also built vermicompost facilities - an approach that uses earthworms as well as bacteria to break down organic waste. Here he processes the pulp and part of the waste water. This is very positive for the environment in the region and incredibly unique. He has developed biodynamic practices to nurture and replenish his farm each harvest.

Expect tasting notes of orange, red apple, and cacao powder.

Recommended brew methods:

Espresso, stovetop, filter (V60, Kalita, etc), Aeropress, cold brew, cafetiere

Nelson Ramirez, Honduras
Region: La Peña, Santa Barbara
Altitude: 1550 MASL
Varieties: Parainema
Processing: Washed