Roasted - Honduras SHG EP

About the bean

The last time we visited Honduras, back in the summertime, we enjoyed a pick from Santa Barbara. This time we've landed in Marcala, La Paz, located in the scenic Montecillos mountain range where communities of growers have cultivated coffee for years. In recent times, farmers have been able to realize the true value of their craft after transitioning to specialty coffee processes.

A partnership with Bon Café, an innovative Honduran company committed to connecting specialty-grade coffees to roasters around the world, is the source of our featured Coffee of the Week. This blend is the work of a group of producers from Marcala dedicated to organic coffee. Handpicked cherries are processed at ecological wet mills on-site, purchased with the assistance of Bon Café. These mills are designed to conserve water (reducing consumption by 80%), as well as streamline the depulping and washing process. Pulp waste is recycled into organic fertilizer. Weed control here is managed manually with machetes to avoid the use of herbicides. You get the picture!

In the cup, we have a strong Central. Milk chocolate is the dominant note in an overall smooth and sweet combination. We find this one is very much a moreish coffee. Another winner from Central America's leading coffee producer and exporter. 

MILK CHOCOLATE, CASHEWS, CREAMY, BALANCED ACIDITY.

QUICK NOTES

REGION: Marcala, Honduras
PROCESS: Washed
DRYING: Raised beds
VARIETAL: Bourbon, Caturra, Pacas
ALTITUDE: 1,650 masl.
SHG: Strictly High Grown
EP: European Process specifies that the raw beans are all hand-sorted to remove defective beans and foreign material.
CUPPING SCORE: 83.99 points (specialty grade)

Roast recommendation: Full City (but flexible). For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.