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. A very pleasant cup, lively and clean! Honey and floral notes, excellent acidity and peculiar sweetness of jasmine and flowers. Sugar cane and raisin flavor. City+ to Full City+.
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.