This is a very special microlot coffee from Juan Vicente. It comes from his small farm in Honduras, in the region (think state) of La Paz, near the small town of Santa Ana. We have a very limited amount of this coffee.
We only import and roast “Specialty Grade” coffees. This is the highest grade of beans and has little to no defects or blemishes (little to no - foreign debris like sticks and rocks in it; little to no - bug damage; and it typically grows near the top of the mountain, referred to as “high grown”).
A “microlot” of coffee is a coffee lot (how the industry measures big areas of coffee plants - thinks bushels, or tons) that is from a single farm, single harvest, or even from a single area on their farm. Simply stated, this is a one-of-a-kind coffee from a one of a kind location.
Furthermore, Juan leaves the sweet cherry on the bean after they are picked from coffee trees and the cherries are allowed to dry in the sun, usually on raised screens, to prevent the fruit from rotting on the bean. This practice, called “natural processing” imparts extra sweetness and is responsible for the “brighter” notes like floral, citrus, or berries. When you taste the coffee, you may interpret what you are tasting as acidity, lightness, or brightness.
Farm Details
Flavor Profile: Dried Fruit Covered Raisin, Mulling Spices, Chamomile, Wine (last years notes) Creamy
On the tasting (referred to as a “cupping”) table we were blown away by how sweet and juicy this coffee is!
Farm Location
