Mujeres de Hichozal coffee (Honduras) 250g

A new washed coffee blend, grown by six female producers in the Copan region of Honduras. Recommended for espresso but also tastes great as a stove top or French press, with or without milk.

Flavour notes: Almond and mandarin, with a buttery mouthfeel
Producers: Yolanda Urrea Arita (Finca El Triunfo), Mildred Urrea (Finca Don Joaquin), Nely Suyapa Orellana (Finca Las Gemelas), Norma Orellana (Finca La Arada), Karla Orellana (Finca Karla), Roxana  Orellana (Finca Veco)
Location: Corquin, Copan, Honduras
Process: Washed
Variety: Mixed
Size: 250 g

In 2016 Coffee by Tate began travelling to Honduras to work with female coffee growers based in the region of Copan, as part of our Gender Equality Coffee Project.

The individual coffees we source are Washed processed and homogenized following the drying stage to create a complex, high quality single origin blend that we named Mujeres de Hichozal to represent this group of women growers.

Keep your coffee sealed in the bag and store in a cool dry place away from sunlight. Use within 3 months.

Tate Collective's Open Call invited 16-25 year olds to create artworks for our coffee labels. Each entry was inspired by Coffee by Tate's values of quality, community and gender equality. This label titled Matriarch was designed by Sally Abel.

About our producers

The Orellana sisters and the Urrea sisters make up this small group of 6 producers that have farms just 1 to 2 hectares in size. These producers have excelled in their commitment to quality and training to enhance their coffee so that it reaches a sustainable price for them and their families. This year was particularly difficult because of increased rains and the pandemic, which resulted in a lack of coffee pickers at harvest time and a large amount of coffee being lost from either falling to the ground or splitting open on the tree before it could be picked. The processing takes place at the downhill Aruco mill, as a drier and more stable environment compared to the farms where the weather is less predictable. This enables the processing to be controlled from the weather and consistent in its results. It is washed, pulped and then given an extended fermentation time that results in a sweeter finish. The coffee is then taken to the beds where it is dried for between 10 -15 days, weather depending, where it is turned hourly.

With the help of our import partner Falcon Speciality and the local association Aruco, we set ourselves a goal to source the high-quality coffee that the Orellana and Urrea sisters produce for our single origin espresso, allowing us to buy more coffee from women producers in the region at a much greater price than they would receive locally and further our positive impact on the community.

• Size 250 g