CASHEW, PEANUT, TOFFEE
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.
We’ve used our Classic Profile, which is a light-medium roast, to balance the many different flavors in this coffee. Cashew, peanut and toffee meld together nicely to create a delicious, classic cup of coffee at this roast level.
Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.
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 its high altitudes and great climate, this region is perfect for growing flowers, vegetables and, of course, coffee.
The farm & mill where the coffee cherry is grown & processed.
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.
The method by which the green coffee bean is removed from the fruit & then dried & stored can affect the taste of the coffee.
A European-processed (EP) coffee, this selection has been carefully sorted by hand (instead of with screens). European-processed coffees are generally of a higher quality than those that have not been hand-sorted.
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.
TYPICA AND BOURBON
This selection is comprised of Typica and Bourbon varietals, which are the two original coffea arabica varietals.