Chocolate malted barley note produces a stout-like aroma at Full City, along with hefty bittersweetness, and faint hints of almond and cardamom accent the aftertaste. Full City to Full City+. Good for espresso.
|Region||Comayagua, Santa Rosa de Copan, Corquin|
|Processing||Wet Process then SWP Decaf|
|Drying Method||Covered Sun-Dried|
|Arrival date||February 2018 Arrival|
|Cultivar Detail||Icatu, Ihcafe 90, Lempira|
|Appearance||.8 d/300gr, 16-18 Screen - decaffeination tends to produce a higher number of split and broken beans|
|Roast Recommendations||Full City to Full City+|
|Country of Origin||Honduras|
|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. 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. This coffee blend was sent off for decaffeination at Swiss Water in Canada, where they use a water processing method to swell the beans and extract the caffeine, retaining much of the volatile compounds in the process. Another stellar job by Swiss.
A sort of spiced chocolate smell is emitted from the ground coffee, and savory accents are folded in nicely. There's a malty side to this coffee's smells as well, and the wet aroma has a scent that reminds me of brewing stout beer with chocolate malted barley. My favorite roast for brewed coffee was Full City, and I wouldn't be too shy about hitting 2nd snaps. Bittersweetness is hefty with this coffee, and with both nut and cardamom pod accents that, come off like chocolate almond biscotti. I really enjoyed my Full City roast as espresso, layers of cocoa roast tone going from bittersweet, to bittering cacao-nib in the finish, along with a silky mouthfeel. I get a sunflower seed note in the aftertaste as well.