With sweet and syrupy flavour like this, it’s not hard to see why Nelson Ramirez’s coffee is one of Cairngorm’s longstanding faves. This is Cairngorm’s fifth year purchasing from his farm El Cielito, and they’ve never been disappointed. This season’s is a honey-processed lot with ripe pomegranate and butterscotch tasting notes.

Third generation Honduran coffee farmer Nelson began his coffee career by studying agronomy at university, always dreaming of owning his own coffee farm. After several years focused on rejuvenating the farm’s old coffee plants, he’s putting his training to good use with some serious work to reduce the amount of waste in his produce. He’s working on producing his own compost using coffee pulp, installed a water treatment system to reuse wastewater, and invested in more efficient processing systems.

All of these efforts help Nelson capitalise on the potential of his farm’s location. El Cielito sits in the mountains above Lake Yojoa and benefits from the cool temperatures of the heavy fog coming up from the lake below. This micro-climate slows the maturation process of the coffee, and also makes for a slow and controlled drying process that results in complex flavours.