TASTING NOTES

DARK CHOCOLATE, WALNUT, TOAST

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-DARK ROAST

This coffee has rich dark chocolate flavors and a heavy body. Roasting a little darker brings out the richness and depth of this coffee’s flavor.

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

PRODUCER

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

Various Smallholders

The Productos Orgánicos Nueva Esperanza (PRONE) is celebrating its 10th anniversary this year. Started in 2008, PRONE works closely with 116 coffee producers to promote sustainable farming practices. Specifically, PRONE helps coffee producers become and remain organically certified. The organization also is currently investigating ways that farmers can improve wastewater management on their estate. Unlike a cooperative that tends to work within a specific region and provide comprehensive assistance, PRONE offers specialized aid to farmers throughout much of Honduras. The 116 partnering producers are located in five of the country’s departments.

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, Catuai, Caturra, Pacas