THIS COFFEE HAS SOLD OUT. Full City roasts of Tierra del Sol highlight rich dark chocolate flavors, fecks of cinnamon, dried prune, and candied citrus notes accenting the cup. Wonderful chocolate orange flavor as espresso. Full City to Full City+. Good for espresso.
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Tierra del Sol refers to a growing region in the area of Francisco Morazan, south-central Honduras, and bordering Comayagua. This lot is a blend of several producers in this region who belong to a cooperative of sorts that grew out of an NGO project in the region. The project included the buildout of a wet mill for members to use, and agronomical assistance in the form of training, coffee plants, and coordinating the buildout of roads to gain better access to the area, as well as make the movement of coffee much more effecient. The coffee is depulped using a mechanical demucilager, soaked in water for several hours, and then transported to a central dry mill in Comayagua where it is finished on raised drying beds. This group is comprised of about 50 members in total, cultivating roughly 75 hectares of coffee, growing mostly Lempira and Catimor types. Altitude in Tierra del Sol ranges from 1450 - 1550 meters above sea level.
A mix of pungent burned sugar and dry fruit smells are released from the ground coffee, and the wet aromatics have muffin-like smells, dark sugar and cinnamon, and bittering bakering cocoa. Full City roasts really suit this coffee well, deep chocolate tones and mild flecks of cinnamon come through and remind me of a cinnamon chocolate cookie. There're slight prune-like dried fruit flavor and a rindy citrus note at this roast level, which when engulfed by cocoa bittersweetness adds a layer of complexity to the crowd pleasing cup. As espresso, the citrus note comes through with a little more prominence, though still outmatched by rich, dark chocolate flavors, peaking with a flavor that reminds me of those dark chocolate "oranges".