Flavors of raw sugar, cinnamon powder, shades of bittersweet chocolate and soft but present acidity that comes off like apple or pear. City+ to Full City+. Good espresso.
|Processing||Wet Process (Washed)|
|Drying Method||Patio Sun-Dried|
|Arrival date||June 2019 Arrival|
|Bag size||69 KG|
|Cultivar Detail||Icatu, Ihcafe 90, Parainema|
|Appearance||.6 d/300gr, 16-18 Screen|
|Roast Recommendations||City+ to Full City+|
|Recommended for Espresso||Yes|
“Ruta del Cafe”, or "the coffee highway", is the main highway that connects the western region of Ocotepeque, Honduras, to the eastern and southeastern growing areas. While the vast majority of farms are nowhere in sight when driving along this highway, it is lined with large coffee mills all along the way. This lot is a blend of coffees from a few different growing regions we visited last harvest - Santa Rosa de Copan, Comayagua, and Corquin. The altitude of the farms these coffees are from ranges from around 1200 to 1550 meters above sea level. These coffees are processed using eco pulpers that use very little water, removing the majority of cherry and fruit in one fail swoop, forgoing fermentation but are washed in clean water before drying. This is very similar to what you see in the micro mills of Costa Rica, "fully washed" actually being a hybrid of pulp natural and wet processing technics, and producing a coffee that tastes much more in line with the latter.
Both my light and middle roasts released a dark sugary sweetness, baking spice highlights folded in nicely. The wet aroma has a scent that reminds me of caramel sauce and the smells released in the steam are quite sweet. Both City+ and Full City ("FC") roasts fare well as brewed coffee, and I wouldn't be too shy about hitting 2nd snaps. City+ roasts have soft but present acidity that comes off like apple or pear, with sweet flavors of raw sugar, cinnamon powder and shades of bittersweet chocolate. Bittering cocoa roast tone is hefty with this coffee at Full City, and with both nut and cardamom pod accents that come off like chocolate almond biscotti. As espresso, FC roasts produce layers of cocoa roast tone going from bittersweet, to bittering cacao-nib in the finish, along with a silky mouthfeel. An excellent espresso option.