From the 15 hectare estate of producer Marta Licida Vasquez located in the San Sebastian district of the Lempira region in Honduras, this microlot coffee grown at 1800 meters altitude is fantastic this year! The coffee is harvested from January to April at peak ripeness only and is a blend of two varietals; Catuai and Caturra.
We are seeing an abundance of Honduras Microlots this year and are excited about how seriously the quality in Honduras is improving. This washed process coffee is grown by a single estate and family. The farm has it's own wet-mill and was one of the highest scoring lots from the region.
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, buttery, smooth body that Honduras is known for is all here. In light roasts, at the end of first cracks, you’ll find sweet orange and peanut notes. Just as 2nd cracks start is my personal favorite — just a normal, creamy-smooth traditional clean cup of coffee with hints of hard candy. You can take it into rolling 2nd cracks where it’s bold and rich but not charcoal (in thanks to the high altitude it’s grown at). We didn't take it darker but assume it would make a reasonably good French Roast, though I would suggest a Peru 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.
US Arrival July 2018
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