Golden Bee

Mancile Cafe

Arabica

Floral Camomille

Plum

Dark berries

Your coffee is fully insured during transport Learn more

Mancile Cafe

Verified seller

Origin: Honduras
Producer: Mancile Café
Variety: Bourbon rojo, Catuaí rojo, Caturra
Process type: Fully washed
Altitude range: 1400m - 1800m
Harvest period: December, 2021 - May, 2022
Algrano's cupping score (SCA): 84.75 points
Updated May, 2022
ID: HN-217-202112

"Herbal, with distinct camomille notes, also sweet, with notes of dark berries, plum and dark." - Mancile Cafe, May, 2022

Download producer's gallery

	Algrano Cupped: May, 2022	chocolate, citrusy touch, Acidity is medium citric, body medium-high, quite dense and coating, well balanced. (Seller) Cupped: May, 2022
SCA Score	Algrano 84.75	chocolate, citrusy touch, Acidity is medium citric, body medium-high, quite dense and coating, well balanced. (Seller) 84.75
Key flavor notes	Algrano Floral Camomille, Plum, Dark berries, Citrus fruit, Dark chocolate	chocolate, citrusy touch, Acidity is medium citric, body medium-high, quite dense and coating, well balanced. (Seller) Floral Camomille, Plum, Dark berries, Citrus fruit, Plum, Chocolate
Quality comment	Algrano Herbal, with distinct camomille notes, also sweet, with notes of dark berries, plum and dark chocolate, citrusy touch. Acidity is medium, citric and well integrated, body medium-high, quite dense and coating, well balanced.	chocolate, citrusy touch, Acidity is medium citric, body medium-high, quite dense and coating, well balanced. (Seller) Herbal, with distinct camomille notes, also sweet, with notes of dark berries, plum and dark.

Pay in your preferred currency

You can choose between USD, CHF, EUR, or GBP.

Pay 10 days after placing the order

No financing costs

Buy now, pay later

Financing costs apply until the coffee is released.

The coffee story

Our farms are located in areas of cloud forest and wildlife at altitudes between 1,400 and 1,800 meters above sea level. Basically, our philosophy is oriented towards sustainable agriculture and social awareness, where we emphasize issues related to the culture and history of our people. who are part of an ancestral generation that identifies us as indigenous groups in our region,
we are dedicated to the production and processing of specialty coffees, through scientific techniques in wet and dry processing incorporating controlled fermentation systems through anaerobic microorganisms in carbonic maceration.

The process

There are two fundamental phases (Natural and Washed) that must be carried out from the harvest. A washed coffee is a coffee from which several structures have been removed, the pulp or exocarp, mucilage or mesocarp. Remaining only the parchment and silver film.