In the hills of El Cedral, Ramón Rodríguez grows Bourbon and Pacas at an altitude of 1500 meters above sea level. The area is close to the micro-regions of El Cielito, Las Flores and El Sauce where we work with several other quality focused producers. Ramon grows high-quality coffee, and in previous years has been a finalist in the prestigious Honduras Cup of Excellence competition. After going through the washed process the coffee is dried to between 10% and 11% moisture to prolong shelf life, and maintain quality. In El Cedral wet and humid conditions can make this difficult. One of 49th’s longest growing partners (over 13 years), Ramon continually impresses us with his consistent and reliable coffee quality.

Brew Method

1g of coffee to 16-17g water / Slurry temperature (coffee+water): 200 - 205 ̊F / 93 - 96 ̊C / Extraction: 20 - 21% / TDS 1.38-1.41%