Cerro Azul 200g

Cerro Azul 200g
Roasting profile

Country: Honduras

Region: Comayagua, La Paz

Farm: Cooperativa Cafetalera Siguatepeque Limitada (COHORSIL)

Farmer: 290+ farmers, whom works with COHORSIL washing station

Variant: Caturra

Altitude: 1,300 – 1,700 masl

Processing method: Fully Washed

Our opinion: Grape Seed, Grape, Grapefruit oil


About this Coffee


The blend is one of the 5 branded blends
from Cooperativa Cafetalera Siguatepeque Limitada (COHORSIL).
The name is inspired by Cerro Azul Meambar National Park. The
park is beloved for its cloud forests, a unique kind of rainforest
that is consistently covered in thick mists and clouds.

The Cooperativa Cafetalera Siguatepeque Limitada, or
COHORSIL, was founded in 1980 in Siguatepeque, a
town in the Montecillos mountain range. The 12
founding members originally sold agricultural
supplies, but they soon saw the need for a credit
system and more technical assistance for farmers.

COHORSIL has been exporting member coffees since
2000. Their operations continue to expand to address
the needs of smallholder farmers in Honduras.
Technical staff are spread across their members’
regions to help provide the best support possible.
Today, the cooperative provides loans, sustainability
training, technical support and agricultural services
to its more than 580 members.




Strictly High Grown (SHG) specifies the altitude at
which the coffee was grown. A coffee must be grown
at 1,200 meters above sea level or higher to be
considered SHG. The higher altitude and lower
temperatures mean that the coffee fruit matures
more slowly, creating a denser bean.


European Preparation or EP

EP stands for European Preparation. EP beans are
Screen 15+ with a low defect tolerance.


Harvest and Processing


Cooperative members selectively handpick cherry and
deliver it to one of COHORSIL’s four central wet
mills. COHORSIL intentionally designed the wet mills
to have similar layouts to ensure that processing can
be consistent between locations. At intake, the mills
float cherry to remove any lights or damaged cherry.
They use recycled water to reduce overall water use.
After pulping, coffee ferments for 18 hours and is
then washed in a demucilager, an eco-machine that
reduces water use. Then, parchment is density sorted
a second time in grading channels. As the beans flow
through, wooden bars that are laid across the canal
prevent beans of specific densities from passing
through. These bars are spaced across the channel.
While the first blockade stops the most-dense beans,
the next is arranged to stop the second most-dense
beans and so on.
Parchment is dried in the sun and then transported to
a centralized mill in Siguatepeque where it dries for 72
hours on rotating horizontal dryers called guardiolas.
In keeping with their environmental focus,
the guardiolas are powered by furnaces that burn
recycled coffee parchment.
Once dry, the parchment remains in a warehouse
in Siguatepeque until it is milled at COHORSIL’s dry
mill in the city. In addition to serving as COHORSIL’s
base of operations, Siguatepeque’s mild weather
conditions are ideal for resting parchment. The
cooperative’s quality team cups all coffees in their
fully equipped cupping lab to ensure consistent


Coffee in Honduras


Honduras is a small yet mighty coffee producer. The
country boasts the largest per capita coffee
production in the world. Beginning in 2017, Honduras
began placing in third place for Arabica production
volume globally. For this slot, they compete with
Ethiopia—a country 10 times larger than Honduras.
The two countries trade between third and fourth
place annually, but the achievement is impressive,
Honduras has everything it needs to become a
premier specialty coffee producer. The country has
the right growing conditions, abundant fertile soils
and soaring altitudes (nearly all farms are at more
than 1,000 meters above sea level), plus a variety of

Beginning in the early 2000s the industry began to
focus on quality. Improved infrastructure (better
mechanical dryers, centralized wet mills, an increasing
number of solar dryers), quality control/assurance
trainings (separating lots by qualities, cupping
schools, etc.), the rise of specialty-focused exporters,
increased volumes of certified coffees and the
strengthening cooperative movement all have worked
in tandem to make Honduran coffee ‘one to watch’.
It is only in more recent years that coffee production
in Honduras has reached specialty levels comparable
to other Central American countries, but specialty
roasters are responding with enthusiasm.

Roasting profile
Article No.
200 g/pcs
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