Honduras Santa Elena de La Paz

Great for fans of dark roasting, Full City and Full City+ showcasing layered cocoa roast tones, moderate level of raw sugars, and aromatic cedar aroma. Good for espresso blending too. Full City to Vienna.
Out of stock
  • Process Method No
  • Farm Gate No
Region Central America
Arrival date Jun 10 2015
Lot size 34bags/boxes
Bag size 69.00kg
Packaging GrainPro liner
Weight 1 LB
The small municipality of Santa Elena, La Paz is not far from Marcala, another coffee growing region in southwestern Honduras. Within Santa Elena, there is an area with many pre-Colombian cave paintings, scenes of animals, men and women are depicted on the cave walls. This coffee comes from this area, and is a blend of three small producers. The majority of the farms are planted in Villa Sarchi and Catuai, growing altitudes 1600 meters above sea level on average. These beans are fairly dense, and can take the heat up front. Popcorn poppers tend to run very hot, and this is a great coffee option for those who use them. Also worth noting that the dense nature of this coffee makes it a great option for those who prefer roasting darker, as it performs well on up to Vienna roast level. We tasted this coffee at several roast levels, and found Full City to be a good starting point in our opinion, shedding much of the grain-like flavors tasted at lighter roasts, with more focus on bittersweet cocoa roast tones.
This is a great option for those who prefer dark roasted coffees, a dense-bean coffee that takes heat well in the roaster, and shows best in the City++ to Full City+ roasts. This roast range is where the best bittersweetness is found, the ground coffee smelling like malt syrup and raw cacao nib, wet crust showcasing a sweetness of fresh-baked breads, grain and earth tones, and an aromatic cedar note on the break. The cup has a direct raw sugar and walnut flavor, with an underlying cacao tone that varies in intensity with the degree of roast. Full City has a balancing level of sweetness, and a lingering cocoa note that's like 80% cacao bar. A mild acidity, too, makes this a great option for espresso. I'd suggest using it as a base for espresso blending: try using 40-50%, with an additional 20-30% Guatemala, and a small amount of African or Sumatra for flavor contrast.