origin Honduras How it's grown matters Organically Grown Coffee
Sustainably Grown Coffee Growing coffee in a diverse ecosystem, like Santa Lucia this shade-grown coffee farm, is important because it preserves biodiversity, improves soil health, and provides a more resilient and sustainable livelihood for the coffee producers. This approach contrasts with sun- grown monoculture, which often leads to deforestation and habitat loss, and relies on harmful chemicals. Enhanced Coffee Quality and Flavor: The cooler temperatures and reduced direct sunlight in a shaded environment slow the maturation of coffee cherries, allowing complex sugars and compounds to develop more fully. This often results in a higher- quality bean with a richer, more nuanced flavor profile prized by the specialty coffee market. Biodiversity Conservation: Diverse coffee farms, which mimic natural forest ecosystems, provide vital habitats for a wide range of plants, animals, insects, and microorganisms. They serve as crucial refuges and corridors for wildlife, including native and migratory birds, bats, and pollinators, which are often lost when forests are cleared for conventional farming.
Harvesting Coffee Cherries Our Honduras Natural, Honey, and Washed lots—are harvested entirely by hand. Only the ripe, deep-red cherries are picked. Unripe or overripe cherries are left behind so flavor quality stays high. Pickers often return to the same tree several times over 2–3 months. This stage sets the foundation for sweetness, clarity, and the flavor potential we pull out during roasting.
Coffee Wet Mill “beneficio” The coffee beans are washed clean using channels of water.
Natural Process Honey processing is a coffee processing method that involves removing the coffee cherry skin but leaving the sticky, sweet mucilage to dry on the beans. The mucilatural processes, as the mucilage is neither fully removed nor left on entirely. Washed Process Different ways to process coffee Honey Process Natural process coffee, also known as "dry process" or "sun-dried", is a traditional method that involves drying whole coffee cherries in the sun without removing the fruit. The fermentation process that occurs during drying infuses the beans with fruit flavors and natural sugars. Here's an overview of natural process coffee: The washed process "or wet process" involves removing the skin and fruit from the bean immediately after harvest, then fermenting and rinsing the beans in water to break down the sticky mucilage layer. Flavor Honey Process absorbs natural sugars, resulting in a sweet coffee with fruity & floral notes. Flavor Natural Process is juicy, with a tea-like body, and fruity profile. Flavor Washed Process has a clean taste profile with bright, crisp acidity, and highlights the inherent flavors of the bean and its origin
Washed coffees typically dry 7–12 days. Natural coffees may take 20+ days. Coffee Dry Mill Producers rake the coffee regularly to prevent mold and ensure even drying. This step is slow and crucial. Beans are dried to about 10–12% moisture. At this point, the coffee is sorted on a vibrating machine with many channels. And then finally, the papery layer (parchment) around the coffee bean is removed.
Lucky Tree Coffee Roastery Here, we bring out the sweetness, clarity, and complexity that started on the farm. This is where we go from Intentionality sourcing high quality coffee, to making sure each small batch of organically grown coffee, is roasted with the highest level of care. Have peace of mind, when it comes to delicious coffee, you can trust! Roasting Coffee
Packaging with love!
Address 225 East Martin Street Raleigh, NC 27601 Email hello@luckytreecoffee.com Lucky Tree Roastery @Moore Square Park Downtown Raleigh