ALMOND, CARAMEL, CINNAMON
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 medium roast, to balance the many different flavors in this coffee. Almond, caramel and cinnamon 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.
COPÁN, OCOTEPEQUE AND LEMPIR
Copán, Ocotepeque and Lempira, in western Honduras, are the most mountainous departments (akin to states) in the country. Elevations here range from 1,400 to 1,800 meters, which make the region well suited for growing coffee.
The farm & mill where the coffee cherry is grown & processed.
BENEFICIO SANTA ROSA
Beneficio Santa Rosa, a mill and exporter in Santa Rosa de Copán, created this microlot through its microlot coffee program. Both Cocafelol and Capucas, two co-ops that are shareholders of Beneficio Santa Rosa, had coffees selected for this microlot.
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
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 AND CATURRA
Honduras Santa Rosa Occidente consists of both Catuai and Caturra coffee beans. Catuai is known for its acidity. Caturra plants produce excellent beans at higher elevations.