50% Cosagual Honduras
50% Aprocassi Peru

Creamy nougat, sweet marzipan and buttery caramel reveal a juicy burst of pomegranate and dark cocoa aftertaste. Decadence, for every day.

The Espresso recipe that we suggest is:
Dose: 19 Grams
Extraction time: 22 sec – 27 sec
Espresso weight: 32 – 34 Grams

Cosagual mission is to promote development process in families dedicated to agricultural production with gender equality and in harmony with the environment, providing services with responsibility, efficiency and commitment to their cooperative members. They are also certified by Fair Trade and Organic.
The coffee harvest takes place between November and March. Only the mature cherries are picked to ensure the best possible cup quality. The harvest is carried out and transported on the same day to the cooperative wet mill.
The centralization of the wet mill reduces the impact on the environment, through a more efficient use of water and better management of coffee by-products (pulp and honey waters).

The story of Aprocassi is a long and interesting one. It is a story of protests and conflicts that began in 1997 when the Canadian mining company SULLIDEN started gold exploration in the area of San Ignacio. A chemical accident attracted local opposition backed by the Catholic Church and local farmers. In that period a Pastor called Humberto Tapia Días created the Aprocassi cooperative with the objective of showing that a more sustainable agricultural reality was possible. After many blockades and protests, Sulliden eventually renounced the project and left the area. La Estrella takes its name from a lagoon in the area that has a shape of a star. The cherries are picked and processed by the local farmers, sold to the Aprocassi cooperative and exported. All the coffee is organically grown.