The COMSA Co-op which we support every year always comes up with some our of favorite Honduran coffees. It is rare to get a honey processed coffee out of Honduras, which usually exports washed process beans. It is certified fair trade and organic and packed in a GrainPro bag at origin to preserve absolute freshness.
It is nicely sweet and smooth -- a "soft" coffee that you can mindlessly sip at all day. The undertones are that of kiwi and honey and tropical fruit, a soft smooth mouthfeel, and plenty of sweetness. Clean aftertaste and just a really nice taste left in your mouth.
By definition, a honey coffee has had the sugars of the coffee fruit imbued into the pit during the processing, so it is a delicate bean that is susceptible to scorching. Home roasting units won't have a problem, but if you have a large drum roaster, don't preheat it above 350 degrees. Charging your drum too hot before dropping the beans into it will scorch them and ruin your batch. Once the roast is underway, nudge the heat up gently, evenly, get it through the 1st cracks, maybe wait 30-40 more seconds, let it out. If in doubt, err on the side of being too light. We do a "City Roast" on this one. A few degrees darker than a natural Ethiopian, but not anywhere close to 2nd cracks. As you get darker, its still nice, but it loses its undertones. As you get into the 2nd cracks the sugars burn and it loses its appeal altogether. Try to keep the roast at 15 minutes or less. We also turn the exhaust fan down towards the end which lets the smoke mingle with the beans and speeds up the roast without adding more flame.
US Arrival: July 2021
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