Honduras Honey Process

A microlot is a small percentage of a crop, sorted out of as being the very best quality of the entire harvest. In this case, the Las Flores farm processed just 7 bags of coffee by hand and won an award, allowing them to sell the coffee separately from the rest of the co-op beans. But they are part of the COMSA co-op, so the coffee still carries official Fair Trade and Organic certifications.

To make this even more special, the coffee beans have been ?honey processed? instead of traditional Honduras ?washed processed? This means that the coffee fruit (called "honey") was allowed to remain on the bean during processing. Eventually the "honey" dries up and falls off, and the beans are ready for roasting. Upon roasting, they are very delicate because the sugar is susceptible to scorching, so low steady heat is used. The final result is a Honduras that has extra sweetness and subtle fruit flavor.

We like it as coffee -- it has the soft mouthfeel, some peanut tastes to it, and pleasant aftertaste. But it is fantastic as espresso - and we have so little of it that we really wanted to make sure to share it with our espresso drinkers. As espresso, you will note maraschino cherry, walnut, citrus, caramel/toffee, really smooth, not sour. Easy to drink down a couple shots but so complex that you would rather sip at it. It's a light roast, and doesn't hold up well to a full-blown latte. Try it as a straight shot or a macchiato.

Honduras Honey Las Flores Estate: Cherry, Walnut, Soft Mouthfeel, Hint of Citrus, Sweet aftertaste