TASTING NOTES

ALMOND, LEMON, COCOA

ROASTING

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

MEDIUM ROAST

Honduran coffee is not always consistently available as specialty coffee – but we are always glad to find a gem like this one. We’ve enjoyed the almond, lemon and cocoa notes that roasting this Hondo with our #2 Classic Profile brings out.

REGION

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

La Paz, Marcala

PRODUCER

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

Roger Antonio Domínguez Márquez

Roger Antonio Dominguez Márquez owns several coffee farms, including the 5-hectare (~12.3-acre) Las Acaias. Although fairly small, Las Acaias has 21,000 coffee trees and produces many great lots. Las Acaias is able to regularly produce high-quality coffees partly because the farm’s coffee cherries are processed immediately after harvest. The cherries are depulped on the same day that they’re picked, and then they go through an 18-hour fermentation and three-cycle washing. The result of this immediate processing is clean, crisp coffees that have maximum freshness.

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.

Bourbon, Caturra