This is a microlot from the Cual Bicicleta estate which is part of the COMSA Fair Trade Organic co-op. We also bought the estate's natural sundried processed lot because it is always interesting to have the same bean processed two different ways and marvel at the difference processing makes. In very light roasts you’ll find a lemon, peach, strawberry, tart light roast; but my personal favorite is heading towards the verge of 2nd cracks — this is where you find the milk chocolatey, creamy, buttery, smoothness that Honduras is known for, but with hints of white wine, lime, and a tangy character that makes it interesting to drink. You can take it into the 2nd cracks, but it loses its character and just becomes a central american dark roast coffee.
This is the 2017 crop, arrived in the US port in late June. Honduras does not keep as well as most coffees. Potentially this lot will hold up longer because it was processed with such care and attention, packed in a grainpro bag, and were high quality beans to start with, but the typical rule of thumb is roast Honduras coffee within 6 months, so these greens will be great until at least December.
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