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Honduras

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Honduras Cup of Excellence -Finca Ovidio

We did not buy a ton of Cup of Excellence lots this year, but I am very happy with the ones we have offered, including this lot from the same region and same mill as our larger lot this year, Beneficio San Vicente. These coffees from the Santa Barbara region have been really nice this year. The farm is called Ovidio, the name of the farmer, Ovidio Gomez Hernandez. It is located in the Las Flores area of Santa Barbara at 1600 meters, planted in the Bourbon-type varietal Pacas, with some Catuai. Finca Ovidio is 4.4 hectares, a good size compared to many of the smallholder coffee farms in the area. Harvest starts in January and ends in May, and the coffee is processed by traditional fermentation; 14 hours on a hot day and 28 hours if the weather is cold.

This is a fantastic cup, featuring a dry fragrance fruited with hints of chirimoya and guava in the light roasts, and caramel custard at darker levels. The wet aroma is beautiful, with these tropical fruit notes as well as hazelnut-vanilla, and a bit of nutmeg-mace on the break. The cup is very sweet, lushly fruited, and a bit exotic in flavor profile. I especially liked the City+ roast, although the lighter City roast had more intense aromatics. At City+ the cup achieved a balance between panela-like sweetness, caramel and vanilla, nearly floral, and the tropical fruit notes, guava, peach, strawberry, and slight orange peel citrus notes in the finish. While this was 11th in the auction, it was my personal #1, a coffee that should have won a Presidential Award in the event for a 90+ lot.



This coffee is part of our direct trade Farm Gate pricing transparency program.

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Consumo! El cafe precioso y sabroso de Honduras!
Country: Honduras
Grade: SHB
Region: Las Flores, Santa Barbara
Processing: Wet-process
Arrival Date: October 2011 Arrival Vac Pack
Appearance: .0 d/300gr, 17-18 Screen
Varietal: Pacas and Catuai
Intensity/Prime Attribute: Mild intensity / Honey and nut tones, lemon brightness, jasmine tea hint.
Roast: City to Full City. This coffee was consistently good at all the levels I tested
Compare to: Very sweet, juicy, fruited Central America flavor profile
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Honduras Ocotopeque WP Decaf

This is a filter water-process decaf from the Ocotopeque area of Honduras. It has been a while since we had a Honduras coffee as a decaf, but it is a great candidate, similar to our Mexico decafs, because of it's mild balance and moderate acidity. I think this lot came through the process very well; an approachable Central America character, classic, quaffable. It jumped out on the cupping table and actually brews (in this case in the Technivorm) even better than it cups. It's not going to break any records for high cupping scores, but it's a coffee you want to drink!

The dry fragrance has that typical decaf aromatic, slightly fruity and a bit like laundry but is also sweetly nutty. It is more sharp in its sweetness when you add the hot water, with a brew scent with both hazelnut and dry-roasted peanut, caramel sauce, almond skins, and perhaps the slightest hint of wet earth. The cup has the same flavors as hinted to in the aroma, nut and caramelized sugar sweetness, a slight dryness to the finish (a la almond skins). It cools to a nice caramel-toned sweetness, with a malic (apple-like) brightness. The body is moderate but suits the overall flavor theme. It's a crowd-pleaser with classic Central America balance between the acidity, body and clean cup characteristics. It's not overly complex, very straightforward really, and a pleasant coffee you don't have to think about too much. For decafs, I think that is a good thing!





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A parrot, that has nothing to do with decaf, but was in Honduras!
Country: Honduras
Grade: SHB
Region: La Encarnacion, Ocotopeque
Processing: Wet-Process, then WP Decaf
Arrival Date: May 2011 Arrival
Appearance: .4 d/300gr, 16 -18 Screen
Varietal: Catuai, Caturra, Typica
Intensity/Prime Attribute: Mild intensity / Nut tones, apple brightness, caramel sweetness
Roast: City+ to Full City.
Compare to: Mild, crisp and classic Central flavors, in a decaf.
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Honduras Santa Barbara Smallholders

This coffee is a late harvest blend of smallholder farms in the area of Pena Blanca and Santa Barabara towns, in Santa Barbara department of Western Honduras. These coffees are from farms too small to keep separate, and represent coffees from the areas of Cielito, Las Flores, and El Cedral. These zones have been producing some amazing coffees for years, super sweet, with tropical fruit notes. The main problem from this area in the past has been agronomy and processing of the lots. It can be quite wet during the time when coffee needs to dry, and the old methods of drying coffee resulted in a lot of damage to the cup quality. Beneficio San Vicente has provided this, as well as the cupping skills to identify the best coffees from these smallholder farms, most of which are in the range of 1600 meters or higher.

The aromatics of this Santa Barbara coffee are quite sweet, with the dry grounds hinting at guava, melon and orange peel. The wet aroma has coriander sweet spice, grape juice, and caramel biscuit. It's very nice! The Santa Barbara has a really nice cup from lighter City roast through Full City. Light roasts have the best tropical fruit sweetness; guava, strawberry, hints of passion fruit, orange marmalade. At Full City a tangy roast bittersweet overlays the fruit, providing a rindy and brisk accent to the cup, finishing with orange peel and coriander seed. The roast taste is caramelly, pairing well to the viscous body. The sweetness lasts on the palate throughout the long aftertaste.



This coffee is part of our direct trade Farm Gate pricing transparency program.

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Mayan happy face, Copan, Honduras.
Country: Honduras
Grade: SHB
Region: Pena Blanca, Santa Barbara
Processing: Wet-process
Arrival Date: July 2011 Arrival, GrainPro
Appearance: .2 d/300gr, 17-18 Screen
Varietal: Various
Intensity/Prime Attribute: Medium intensity / Sweet, caramelly, tropical fruits, spice
Roast: It's hard to pick a favorite roast here; they are all so good. City+ has a softer sweetness and more lively fruit. Full City has this great bittersweet balance, and rindy sweet finish
Compare to: A very sweet
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Honduras Organic Marcala -Cocosam Coop

This lot is produced by a co-op called COCOSAM (Cooperativa Cafetelera Sanmarquena) from the Western region of Honduras known as Maracala, more specifically San Marcos de Colon. We have been buying COCOSAM blended lots for several years and have grown quite confident this is one of the best coops in Honduras. Marcala region has the advantage of an ideal climate to grow, process and dry coffee really well, the latter being a critical deficiency in other parts of the country that are more humid and wet. If you don't dry coffee really well, and give it a long "reposo" in parchment after, the cup flavors will fade and baggy notes will emerge prematurely. Honduran coffees have a bad reputation for going baggy, but our COCOSAM lots have been incredibly long-lasting for years. We share this coffee with the main buyer, Allegro Coffee, who has done much to support quality improvements at Cocosam coop over the years.

This is a balanced, mild, somewhat "restrained" flavor profile, but I love the nutty tones in the lighter roasts, and crisp cup character. The fragrance from the dry grounds and wet aroma are similar, and give a good sense of the cup flavors. The fragrance has an overall dry-roasted peanut/almond tone, and a cocoa powder scent. In the wet aromatics, there is toasted coconut, almond, and a touch of honey sweetness. The cup is mild, but has crisp, bracing bittersweetness from light chocolate and nutty flavors. There is a buttery quality to the mouthfeel, the body registers as middling, not that light, nor that thick. I like the lemon grass herbal brightness, and as it cools there is malted milk ball sweetness in the mid-palate turning to bittersweet in the aftertaste. It's a little drying in the finish, with almond skin flavor.



This coffee is part of our direct trade Farm Gate pricing transparency program.

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Soccer-Futbol, Honduras style. From my last trip there.
Country: Honduras
Grade: SHB
Region: San Marcos de Colon, Marcala, West Central Honduras
Processing: Wet-process
Arrival Date: May 2011 Arrival
Appearance: .2 d/300gr, 17-18 Screen
Varietal: Catuai (mostly)
Intensity/Prime Attribute: Mild intensity / Honey and nut tones, lemon brightness, jasmine tea hint.
Roast: C+ is the roast I describe above. My FC+ roast was nice, much more cocoa and chocolate than the C+ .
Compare to: Mild, crisp and flavorful Central.
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Honduras Organic Marcala -Cocosam Coop 2010

This lot is produced by a co-op called COCOSAM (Cooperativa Cafetelera Sanmarquena) from the Western region of Honduras known as Maracala, more specifically San Marcos de Colon. We have been buying COCOSAM blended lots for several years and have grown quite confident this is one of the best coops in Honduras. Marcala region has the advantage of an ideal climate to grow, process and dry coffee really well, the latter being a critical deficiency in other parts of the country that are more humid and wet. If you don't dry coffee really well, and give it a long "reposo" in parchment after, the cup flavors will fade and baggy notes will emerge prematurely. Honduran coffees have a bad reputation for going baggy, but our COCOSAM lots have been incredibly long-lasting for years. We share this coffee with the main buyer, Allegro Coffee, who has done much to support quality improvements at Cocosam coop over the years. It's a balanced, mild, somewhat restrained flavor profile, but I love the nutty tones in the lighter roasts, and crisp cup character. The fragrance from the dry grounds and wet aroma are similar, and give a good sense of the cup flavors. The fragrance has an overall dry-roasted peanut tone, and a cocoa powder scent. In the wet aromatics, there is toasted coconut, almond, and a touch of tamarind fruit and caramel-molasses. The cup is mild, but has crisp, bracing bittersweetness from light chocolate and nutty flavors. There is a buttery quality to the mouthfeel, the the body registers as middling, not that light, nor that thick. There is a malted milk ball sweetness in the mid-palate turning to bittersweet in the aftertaste. It's a little drying in the finish, with almond skin flavor.



This coffee is part of our direct trade Farm Gate pricing transparency program.

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Coffee blossoms along the branch, Honduras
Country: Honduras
Grade: SHB
Region: San Marcos de Colon, Marcala, West Central Honduras
Processing: Wet-process
Arrival Date: July 2010 Arrival
Appearance: .2 d/300gr, 17-18 Screen
Varietal: Catuai (mostly)
Intensity/Prime Attribute: Mild intensity / Honey and nut tones, lemon brightness, jasmine tea hint.
Roast: C+ is the roast I describe above. My FC+ roast was nice, much more cocoa and chocolate than the C+ .
Compare to: Mild, crisp and flavorful Central.
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Honduras Cup of Excellence -Finca Fernandez

We did not buy a ton of Cup of Excellence lots this year, but I am very happy with the ones we have offered, including this lot from Cesar Fernandez. He started his farm in 1985, inherited from his father. The farm is in El Cielito area of the Santa Barbara Department in northern Honduras. It's a region where we have found great micro-lots in the past. His farm is at 1550 meters, 2.5 hectares with 1.5 planted in coffee. Although it is a very small farm, it is his main income; He works and lives at the farm as well as the eight family members. His harvest starts in January until May. It's a traditional wet-process fermentation coffee, with a 12 hour cycle in the fermentation tank, depending on weather and temperature. Then the coffee is washed and laid out on cement patios to remove the excess water. He says his success lies in picking only the red cherries to improve quality, giving the coffee a good wash time after fermenting, besides an efficient milling. The dry fragrance has a very full, rounded bloom to it, sweet and nutty. There is a praline-almond nut scent, red apple, cinnamon and caramel. The wet aroma has a pineapple-like brightness, dark berry scent, and dark caramel sweetness. The cup has many sweet fruit hints: pear juice, ripe red apple, pineapple, red berry. It has a very juicy mouthfeel and sweetness, with a cinnamon spice accent. As it cools, there is a ripe citrus note, mandarin orange in nature, that comes out. It's no wonder it did well in the competition, rising to 8th place the first time it was entered in the event. It's a very seductive flavor profile, and supports the Cesar's claim that he is careful to pick only mature coffee fruits. This is the flavor that develops from crimson red coffee cherry, when the sugars have matured to their highest levels.



This coffee is part of our direct trade Farm Gate pricing transparency program.

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Uniform and ripe coffee cherry on the branch.
Country: Honduras
Grade: SHB
Region: El Cielito, Santa Barbara
Processing: Wet-process
Arrival Date: August 2009 Arrival (Vac Pack)
Appearance: .2 d/300gr, 17-18 PB Screen
Varietal: Pacas
Intensity/Prime Attribute: Mild intensity / Honey and nut tones, lemon brightness, jasmine tea hint.
Roast: City to Full City. This coffee was consistently good at all the levels I tested
Compare to: Very sweet, juicy, fruited Central America flavor profile
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Honduras Organic -Michelle Guevara Microlot

This lot is produced by a co-op called COCOSAM (Cooperativa Cafetelera Sanmarquena) from the Western region of Honduras known as Maracala, more specifically San Marcos de Colon. We have been buying COCOSAM blended lots for several years and have grown quite confident this is one of the best coops in Honduras. Marcala region has the advantage of an ideal climate to grow, process and dry coffee really well, the latter being a critical deficiency in other parts of the country that are more humid and wet. If you don't dry coffee really well, and give it a long "reposo" in parchment after, the cup flavors will fade and baggy notes will emerge prematurely. Honduran coffees have a bad reputation for going baggy, but our COCOSAM lots have been incredibly long-lasting for years. With this crop, the main buyer of the coffee, Allegro, intiated a micro-lot program to identify special producers within the coop, and as a smaller buyer we donated a Behmor roaster to the winning farmers, as well as buying winning coffees at a premium price. This lot placed #4 and really stood out for it's sweet aromatics. It is from a farmer-member Michelle Corrales Guevara and had the highest recorded altitude of all the farms, at 1600 meters. In the event it was awarded 88 points, and I was just shy of that score here. The dry fragrance from the grounds is very caramelly, with hints of pralined nut and toffee as well. The wet aroma is more nutty, with a peanut brittle candy sweetness as well as honey-sweetened cereal. In the cup, the lighter roast levels also have a distinct honey-drenched sweet flavor, a lemony-bright snap, and a little bit of jasmine tea flavor. It's very pleasant, lively and clean! Taking the roast a bit darker, toward 2nd crack, yields tangy chocolate bittersweetness. Estery accents linger though, and the tea-like floral note is even more pronounced at FC roast level. It roasts like the very dense coffee seed of a high altitude, slow-to-mature fruit. This makes it very versatile for light or darker roast treatments. It's not a super intense coffee overall, and the body is light, but has a nice syrupy mouthfeel to it.



This coffee is part of our direct trade Farm Gate pricing transparency program.

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"Now, what the heck is it?" It's the Bemor we donated to Cocosam Coop as the competition prize!
Country: Honduras
Grade: SHB
Region: San Marcos de Colon, Marcala, West Central Honduras
Processing: Wet-process
Arrival Date: August 2009 Arrival GrainPro bags
Appearance: .2 d/300gr, 17-18 PB Screen
Varietal: Catuai
Intensity/Prime Attribute: Mild intensity / Honey and nut tones, lemon brightness, jasmine tea hint.
Roast: C+ is the roast I describe above. My FC+ roast was nice, much more cocoa and chocolate than the C+ .
Compare to: Mild, crisp and flavorful Central.
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Honduras Organic - Daniel Ordoņez III Microlot

This lot is produced by a co-op called COCOSAM (Cooperativa Cafetelera Sanmarquena) from the Western region of Honduras known as Maracala, more specifically San Marcos de Colon. We have been buying COCOSAM blended lots for several years and have grown quite confident this is one of the best coops in Honduras. Marcala region has the advantage of an ideal climate to grow, process and dry coffee really well, the latter being a critical deficiency in other parts of the country that are more humid and wet. If you don't dry coffee really well, and give it a long "reposo" in parchment after, the cup flavors will fade and baggy notes will emerge prematurely. Honduran coffees have a bad reputation for going baggy, but our COCOSAM lots have been incredibly long lasting for years. With this crop, the main buyer of the coffee, Allegro, initiated a micro-lot program to identify special producers within the coop, and as a smaller buyer we donated a Behmor roaster to the winning farmers, as well as buying winning coffees at a premium price. This lot, by Daniel Antonio Ordoņez El Tercero (The third ... all coffee farmers before him) was one that jumped out in our cuppings. The dry fragrance has very attractive milk chocolate tones, with hints of root beer sweetness. The wet aromatic has a more intense sweet aspect, a scent of cola and caramel, and just a whiff of citrus. When we cupped all the lots from this little "competition," Daniel's stood out as one of the brightest, with a well-structured, classic Central cup. The cup has a bracing high note in lighter roasts, paired with a nut roast taste (...a little hint of pinyon nut here). Darker roasts shift to a tangy, bittersweet roast flavor with toasted almond, and cola sweetness in the finish. As the cup cools, a mild citrus note emerges. It falls into the category of a pleasant crowd-pleaser coffee, without extreme fruity flavors or other exotic character: It's "coffee-flavored coffee!"



This coffee is part of our direct trade Farm Gate pricing transparency program.

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Daniel Ordonez III relaxes in his garden ...
Country: Honduras
Grade: SHB
Region: San Marcos de Colon, Marcala, West Central Honduras
Processing: Wet-process
Arrival Date: August 2009 Arrival
Appearance: .8 d/300gr, 17-18 PB Screen
Varietal: Caturra, Bourbon
Intensity/Prime Attribute: Mild-Medium intensity / Classic balance, brightness, tangy bittersweet notes
Roast: C+ is the roast I describe above. My FC+ roast was nice, much more cola and chocolate than the C+ .
Compare to: A classic cup: Mild, tangy and balanced Central.
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Honduras FTO Ocotopeque WP Decaf

This is a filter water-process decaf from Coprocael cooperative in Ocotopeque area of Honduras. Coprocael is another unpronounceable coop name which stands for Cooperativa De Productores De Café La Encarnaciķn Limitada. I honestly can't remember the last time I had a Honduras coffee as a decaf, but it is a great candidate, similar to our Mexico decafs, because of it's mild balance and moderate acidity. I think this lot came through the process very well; an approachable Central America character, classic, quaffable. The dry fragrance has that typcial decaf aromatic, slightly fruity and a bit like laundry, but is also sweetly nutty. It is more sharp in it's sweetness when you add the hot water, with a brew scent with both hazelnut and dry-roasted peanut, caramel sauce, almond skins, and perhaps the slightest hint of wet earth. The cup has the same flavors as hinted to in the aroma, nut and caramelized sugar sweetness, a slight dryness to the finish (a la almond skins). It cools to a nice caramel-toned sweetness, with a malic (apple-like) brightness. The body is moderate but suits the overall flavor theme. It's a crowd-pleaser with classic Central America balance between the acidity, body and clean cup characteristics. It's not overly complex, very straightforward really, and a pleasant coffee you don't have to think about too much. For decafs, I think that is a good thing! Fair trade and organic certified.





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Harvesting coffee, Honduras.
Country: Honduras
Grade: SHB
Region: La Encarnacion, Ocotopeque
Processing: Wet-Process, then WP Decaf
Arrival Date: August 2009 Arrival
Appearance: .4 d/300gr, 17-18 PB Screen
Varietal: Catuai, Caturra, Typica
Intensity/Prime Attribute: Mild intensity / Nut tones, apple brightness, caramel sweetness
Roast: City+ to Full City.
Compare to: Mild, crisp and classic Central flavors, in a decaf.
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Honduras FTO Lempira -Cosagual Coop

Honduras has great coffee ... the problem can often be getting it out of the country in good shape, and getting it shipped here promptly. It's ironic that one of the closest coffee origins to the US is one of the hardest in terms of logistics. Honduras has a long history of growing cheap Arabica for quantity and price, not cup quality. Part of the problem is proper drying and resting of the parchment coffee after it is wet-milled. One area that has proven to have good conditions to properly patio dry coffee is Marcala, in the West. But in general, qualities are improving in Honduras. Poor processing and handling has changing due to the great efforts of NGO organizations, the Honduran government and the various quality initiatives such as Cup of Excellence. We found this Organic and Fair Trade certified lot, not from them mill that has been our favorite (Cocosam - which is coming later in the season), but another region near Maracala in the Lempira department. They too have the ability to process and dry coffee that is lacking in the northern part of the country, and the result is a better expression of the true coffee flavor from the tree to the cup. It is from the Cosagual Coop, and the farms range from 1200-1800 meters in this Westerly district bordering the Chalatenango district of El Salvador. It's a simple, clean cup, straightforward and enjoyable. (I also like the espresso shots we pull from this). The dry fragrance has caramel and vanilla scents with a touch of sweet butter. In the wet aromatics I get almond extract and, again, a sweet creamy dairy note (at City+ Roast). The cup is noticeably spicy, with cinnamon and, to a lesser degree, allspice accents. As it cools a mild watermelon flavor emerges. It's no powerhouse, rather delicate, with a clear, light body. Almond roast notes and an apricot suggestion come out as the cup cools, and darker roasts develop a nice, crisp bittersweet chocolate/cocoa powder flavor.





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Bloom of coffee flowers from my trip to Honduras 2 seasons ago.
Country: Honduras
Grade: SHB
Region: Lempira Department, West Central Honduras
Processing: Wet-process
Arrival Date: June 2009 Arrival
Appearance: .4 d/00gr, 17-18 2 Screen
Varietal: Caturra, Bourbon
Intensity/Prime Attribute: Mild intensity / Nut tones, cocoa powder, light body
Roast: C+ is the roast I describe above. My FC+ roast was nice, much more cocoa and chocolate than the C+ .
Compare to: Mild, crisp and flavorful Central.
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Honduras FTO Marcala -Beneficio Santa Rosa

Honduras has great coffee ... the problem can often be getting it out of the country in good shape, and getting it shipped here promptly. It's ironic that one of the closest coffee origins to the US is one of the hardest in terms of logistics. Honduras has a long history of growing cheap arabica for quantity and price, not cup quality. Part of the problem is proper drying and resting of the parchment coffee after it is wet-milled. One area that has proven to have good conditions to properly patio dry coffee is Marcala, in the West. But in general, qualities are improving in Honduras. Poor processing and handling has changed due to the great efforts of NGO organizations, the Honduran government and the various quality initiatives such as Cup of Excellence. We found this Organic and Fair Trade certified lot, not from the mill that has been our favorite (Cocosam - which is coming later in the season), but another Marcala-region mill that has sent good samples recently, Santa Rosa. It's a simple, clean cup, much like the Cocosam, with pronounced hazelnut dry fragrance. It has a bracing praline nut sweetness too, that comes out even more in the wet aromatics, along with vanilla-bean accents. It's a mild cup overall, with lighter body than other Centrals, but this suits it's crisp, lively cup character. There are clean fruited hints (apple), with piquant nutmeg spice. But it is the nutty roast tones (at City+) roast that dominate from start to finish. As you roast slightly darker, cocoa powder flavors emerge, also very well-suited to this flavor profile.





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Coffee flowering on younger trees, from my last trip to Honduras.
Country: Honduras
Grade: SHB
Region: San Marcos, Marcala, West Central Honduras
Processing: Wet-process
Arrival Date: late March 2009 Arrival
Appearance: .4 d/300gr, 17-18 PB Screen
Varietal: Caturra, Bourbon,
Intensity/Prime Attribute: Mild intensity / Nut tones, cocoa powder, light body
Roast: C+ is the roast I describe above. My FC+ roast was nice, much more cocoa and chocolate than the C+ .
Compare to: Mild, crisp and flavorful Central.
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Honduras Organic Maracala - Cocosam Coop 2008

Honduras has great coffee ... the problem can often be getting it out of the country in good shape, and getting it shipped here promptly. It's ironic that one of the closest coffee origins to the US is one of the hardest in terms of logisitcs. Honduras has a long history of growing cheap arabica for quantity and price, not cup quality. All that is really changing due to the great efforts of NGO organizations, the Honduran government and the various quality initiatives such as Cup of Excellence. Here we have some of the results: a crisp, flavorful cup, light bodied and lively. This lot is produced by a co-op called COCOSAM (Cooperativa Cafetelera Sanmarquena) from the southwestern corner of Honduras. And the cup? There is an herbal-spice scent with anise and sasparilla character, and an aromatic wood suggestion, like cedar bark. The fragrance from the dry grounds and wet aroma are similar, and give a good sense of the cup flavors. The cup has an overall nutty tone (almond and almond skins), and silky mouthfeel ... for a Honduran coffee in particular. It has crisp brightness too, a red apple acidity. In the finish there's also a cocoa powder flavor, not overly sweet, but quite clearly defined. The nice tamarind note, cocoa, almond skin give the cup a slight rustic periphery, but the core flavor aspects are classic, delicate Central flavors all the way. Take it a bit darker (FC+) and the cup has a dark chocolate character with some nice fruited notes.



This coffee is part of our direct trade Farm Gate pricing transparency program.

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Country: Honduras
Grade: SHB
Region: San Marcos de Colon, Marcala, West Central Honduras
Processing: Wet-process
Arrival Date: Late June 2008 Arrival
Appearance: .8 d/300gr, 17-18 PB Screen
Varietal: Caturra, Bourbon
Intensity/Prime Attribute: Mild intensity / Nut tones, apple brightness, spice aroma.
Roast: C+ is the roast I describe above. My FC+ roast was nice, much more cocoa and chocolate than the C+ .
Compare to: Mild, crisp and flavorful Central. This coffee is part of our direct trade Farm Gate pricing transparency program.
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