WCR Benefit Series – Honduras Olvin Fernandez
Research is essential for improving the ‘goodness’ of coffee: how good it tastes, how good it is for the planet, and how good it is for people who grow it. Significant to improving this ‘goodness’ is sustaining the supply of high quality coffees. World Coffee Research works to grow, protect, and enhance the supply of high quality coffees while improving the livelihoods of the families who produce it.
This benefit series is our way of celebrating and supporting the work of WCR. With each release, we will highlight an aspect of their research — such as coffee genetics and breeding, coffee diseases and pests, and farm profitability, to name a few.
$10 from every purchase goes to supporting the global, collaborative work of World Coffee Research to ensure the future of coffee. We are in the processing of selecting a coffee for the next release.
Learn more about World Coffee Research at worldcoffeeresearch.org.
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WSU BREAD LAB BENEFIT SERIES
We’re teaming up with some of our favorite people to bring you the Benefit Series. 50% of the sales of these bags go to our friends at WSU’s Bread Lab. To learn more about WSU’s Bread Lab program visit their website – http://thebreadlab.wsu.edu.
Eli Espinoza is the owner of a four hectare farm named La Palma in the region of Cajamarca. The farm is cultivated with Bourbon, Caturra, and Typica. Eli arrived in the region as a teenager, looking to work on a farm as a picker. Eventually, Eli was able to invest in a house and his own farmland. After investing in a large solar dryer, Eli now has the ability to produce natural and washed coffees. He took eighth place in the 2020 Peru Cup of Excellence, a reflection of his attention to quality coffee production, and we are so excited to offer his coffee this year. On the cupping table we’ve tasted notes of lime, baking spice, orange blossom, strawberry, plum, and brown sugar.
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