Honduran coffee had been absent for many years from the top ranks of the specialty coffee market, but that is changing. We have offered lots from the Santa Barbara and Copan areas that rival great Guatemalan coffees, as well as finding great quality in Ocotopeque and the areas in the south, near Nicaragua. Honduran coffees can range from bright, acidic flavor profiles, lightly fruited and with strong cane sugar sweetness, to more caramel-like, lower acidity coffees that are fantastic in espresso. A problem in Honduras is proper drying of the coffee after it is wet-processed. Some areas are wet and humid, and the coffees can be ruined when drenched by rain showers. Marcala area in the South has an advantage of a drier climate, although the coffees do not have the soaring brightness of the Northern zones.
This is a special 20 lbs sampler that consists of 4 different coffees,from Central and South America. With so many regions from these areas providing us with new crop coffees right now, it's a great opportunity for us to pass along variety and volume to our home roasters. Normally when you buy a 20 LB bag of coffee from us it has to be all one single origin or blend, so this is a nice way to split up some of that volume between a few different options. We put in a lot of work in Guatemala this year, so the sampler will consist of two Guatemalan coffees, as well as one-each selection from Nicaragua, Honduras, Peru, and El Salvador. Your coffee will ship in our regular mylar 5 LB zip bags, no fancy cloth bags like our full 20 LB bags.
Due to the special pricing for this sampler we cannot honor special requests nor accept returns. Thanks.
New crop Central American coffees are already here, and regions in South America are beginning to trickle in now. This means that we'll be working into new regions and lots as they arrive. And for now, here is an example of the lots you'll see included in this XL Sampler - Please keep in mind we will be doing the selecting and lots will come and go, but trust us, we'll pick 4 great lots along the lines of the following:
The municipality of Dolores Merendon is part of the greater Department of Ocotepeque. It's a relatively small area divided into two villages, and has less than 100 coffee producers. In 2009 a portion of these producers came together and formed "Dolores Cafetalera Associative Merendon", a cooperative of sorts focused on enhancing the production of specialty grade coffee in order to build out their ability to completely process their own coffee. So far they've built a wet mill onsite with the profits they've made and are currently working on constructing a drying operation. This particular coffee is a blend of micro-lots from 6 producers in the area. The villages are located within the Biological Reserve Guisayote and these farms average around 1650 masl.
There's an aroma of malted, unrefined sugars in the dry fragrance that is like sucanat. Dark roasts have notes of almond and aromatic cedar and retain a molasses sweetness. Pouring hot water brings on a very sweet smell of caramel, marzipan and dark cherry. Full City roasts also have an aroma of browning butter and the break is nutty in both light and dark roasts, with raw walnut and hazelnut. Dolores Merendon cups with good up-front sweetness, even when hot, and against a backdrop of raw almond. Light and dark roasts have lots of well developed sugars and fruited notes of fresh pear, apple, and apricot begin to show up as the temperature cools a bit. Dark roasts also have a pine flavor that verges on green herbs such as tarragon. The body of Dolores Merendon has depth, the mouthfeel is silky, and there are no surprises in the finish - just a sweetness that lingers on through to the long aftertaste. This is an all-around solid brewed coffee.