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HONDURAS JESUS GALEAS BOURBON
HONDURAS JESUS GALEAS BOURBON
Region

Selguapa, Honduras

Grown by Jesus Galeas at La  Falda
Elevation
1750 - 1800 MASL
Variety Bourbon
Processing Washed
Taste notes

Sugar Cube, Gamay, Euro Vacay

Sensory Round, Red & Orange, Indulgent, Nothing but Net
Member
Los Ramirez
Importer Semilla
+
SOLD OUT
PRODUCT INFO
Region

Selguapa, Honduras

Grown by Jesus Galeas at La  Falda
Elevation
1750 - 1800 MASL
Variety Bourbon
Processing Washed
Taste notes

Sugar Cube, Gamay, Euro Vacay

Sensory Round, Red & Orange, Indulgent, Nothing but Net
Member
Los Ramirez
Importer Semilla
DESCRIPTION

Among his community of coffee producers in Honduras, Jesus Galeas has been an all-star for years. Now, in his third time on the esteemed TC menu, we hope he’s well on his way to household name status in our community as well! This 100% Bourbon selection is the first of three coffees we’ll be sharing from Jesus this season, so we can only imagine the heights he’ll reach on this ongoing ascent to fame.

Jesus’s story starts like this: he cut his teeth working for the Honduran Coffee Institute (IHCAFE) for seven years, encouraging coffee growers to move toward specialty micro lot production while maintaining financially and environmentally sustainable practices. In 2018, he met Rony Gomez, whose business Cafe Raga offers deeper training and assistance to growers. He brought samples to Rony from two producers in his region who were interested in specialty, and since 2018, this duo of Selguapa specialists has grown to include dozens of growers in what’s called the Los Ramirez group.

 

La Falda is Jesus’s home farm, where he produces a smattering of tried and true varieties, including Bourbon, Catuai, and IH-90. With these, he’s able to produce both beautiful field blends and exquisite single-variety separations. In addition to this 100% Bourbon, we’ll also feature an IH-90 lot a little later on, as well as a truly wild dry-process Pacamara produced on “La Valeria,” a farm in Intibuca that Jesus inherited from his father and named after his daughter. The breadth of flavors present in these three coffees is fantastic and humbling. While the geographic and processing differences for his La Valeria Pacamara make that one stand out more intuitively, it’s incredible to taste the nuance between the two varieties produced on La Falda. In the Bourbon, we taste a wonderfully round coffee with winey acidity and a foundation of pure sugary sweetness.

YEARS IN
PARTNERSHIP
FRIENDLY
SINGLE
FARM