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El Caminito

El Caminito

Cairngorm Coffee

About This Coffee

El Caminito is a high-altitude Gesha variety coffee grown at 1,750 meters in El Sauce, Santa Barbara, Honduras. Produced by Leonela Vanessa Madrid Mejia, this coffee is processed using a natural method, which includes floating, hand-sorting, and a 24-hour barrel fermentation followed by sun-drying on raised beds. The flavor profile features vibrant notes of blackberry, red grape, and cherry, with delicate floral characteristics. This coffee is recommended for filter brewing methods.

Origin

Santa Barbara (Honduras)

Flavor Notes

Blackberry, Cherry, Floral, Red Grape

Roast Level

Processing

Natural

Typology

Arabica
Red Gesha
CC

Cairngorm Coffee

Robi Lambie founded Cairngorm after a 2013 conversation in the Cairngorm National Park about building a quality focused coffee operation in Edinburgh. The first shop opened on Frederick Street in 2014, and in 2017 Lambie invested in a 12 kilo Probat roaster, initially driving up the A9 to roast batches before transporting them back to the city. Moving the roaster to Edinburgh in 2019 was a turning point for quality control, and the roastery now sits just outside the city near Portobello. Sourcing centers on direct relationships with producers like Sebastian Ramirez in Colombia and Benjamin Paz in Honduras, a two time Cup of Excellence winner whose Ilama project supplies half of Cairngorm's Guilty Pleasure house blend. Lambie has roasted coffee for the Scottish Aeropress Championships, judged competitions, and helped launch Barista Wars. The company runs three Edinburgh cafes and a location at Ralia near Newtonmore.

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