TASTING NOTES

DARK CHOCOLATE, ORANGE, BITTER

ROASTING

The process of applying heat to green coffee beans to transform it’s chemical & physical properties,  resulting in roasted coffee beans that can be brewed.

MEDIUM-DARK ROAST

We roasted this selection with our Bold Profile to enhance its inherent qualities. The darker roast brings out the dark chocolate notes, which are well balanced with the bright sweetness of orange.

REGION

Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.

 SIGUATEPEQUE

Located within the Department of Comayagua, Siguatepeque is situated high in the mountains of central Honduras. In fact, the country’s highest city, La Esperanza is just an hour away. Because of it’s high altitudes and great climate, this region is perfect for growing flowers, vegetables and, of course, coffee.

PRODUCER

The farm & mill where the coffee cherry is grown & processed.

COHORSIL

La Cooperativa de Horticultores Siguatepeque Limitada (COHORSIL) was initially formed by a dozen vegetable farmers in Comayagua, but several of the farmers quickly diversified their crops by adding coffee. Within nine years of forming, the co-op officially added a coffee division — which is impressively quick considering it takes a coffee tree three to five years to begin producing cherries. Today, COHORSIL is Rainforest Alliance certified.

PROCESSING

The method by which the green coffee bean is removed from the fruit & then dried & stored can affect the taste of the coffee.

WET PROCESSED (WASHED)

This selection is fully washed, or wet processed. In wet processing, beans are only dried after all the fruit on the bean has been completely removed. (Letting the fruit ferment first makes removing it easy.) This processing method:

  • Is the most common method used for coffee
  • Generally creates clean flavors
  • Produces a consistent profile

VARIETAL

Most wine drinkers know whether they prefer a Cabernet Sauvignon or a Merlot. Similarly, the Arabica coffee plant has several botanical varieties, each with unique taste characteristics.

CATUAI, CATIMOR, PACAS AND TYPICA

Four different varietals are in this lot:

  • Catuai, which is a hybrid of Mundo Novo and Caturra
  • Catimor, which is a cross between Caturra and Timor
  • Pacas, which is a mutation of Bourbon that was first found in El Salvador
  • Typica, which is one of the first two coffee varietals