From the Capucas co-op, a coffee grown as high as 1800 meters altitude, and certified organic, certified fair trade, certified rain forest alliance — and a reputation for quality since 1999!
2500 members are in the co-op, and 90% of the assembly board are women. The co-op has spurred the local economy, started social activities, built houses, and puts an emphasis on environmentally friendly practices. Proceeds have also been used to continually upgrade their processing equipment, such that their coffee progressively tastes better and requires less labor.
This is an above-average Honduras. We have some expensive Honduras microlots coming later this year if price isn't an issue, but for the price point on this larger lot, you won't be disappointed. The milk chocolate, creamy, buttery, smoothness that Honduras is known for is all here. In very light roasts you’ll find a sweet lemon walnut, and right before the 2nd cracks is my personal favorite — just a normal, creamy-smooth traditional clean cup of coffee with hints of mango. You can take it into the 2nd cracks where it’s bold and rich but not charcoal (in thanks to the high altitude it’s grown at) Take it darker yet and it makes reasonably good French Roast, though I would suggest a Peru works better if you have one on hand.
Honduras coffee is a great value. For people who are tired of experimenting with exotic, complex coffees, this one is for you. This is the 2015 crop, arrived in the US port in late April. Honduras does not keep as well as most coffees, and you don't want to hold on to this for more than 6 months. These greens will be great until at least November, but don't push it.