Honduras Guama Danta
Origins: Guama Danta is a community in central Honduras in the Comayagua department This region has the highest productivity of all 15 coffee producing departments of Honduras. . Guama Danta is a longtime farming community, with farms in almost every possible micro climate, making for nuanced, complex cups. It is surrounded by hills and pine forests, high in the mountains with red, clay soil. 87 farms contributed to this community lot, most farms are between 2-3 hectares.
Process: Washed then sun dried & solar dryers. Solar dryers are used sometimes when it is very difficult to transport coffee to drying stations because of the rainy season. Using these dryers allow coffee to uniformly dry and maintain a high quality.
Roast Level: Dark Roast (Medium roast soon)
- Medium Roast:Smooth, well-rounded body with apple-like acidity, cherry notes and subtle warm spice aroma
- Dark Roast: Heavy-bodied with creamy mouthfeel of chocolate, walnut and subtle warm spice aroma
Cupping Notes: Dark Roast 2/2020 : Tasted sample two days from roast date. You can tell from the aroma it is heavy-bodied with chocolate notes. Although a dark roast, this was smooth with prominent chocolate and walnut. No bitter aftertaste, would be a great espresso option
**Right now only dark roast available, medium roast will be available soon
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Honduras Reserva Pacavita
Origins: Western Region of Honduras in Pacavita. The high-altitude weather, rich clay soil, and warm sun ensure that the integrity and quality of the beans is preserved from start to finish. The coffee is shaded by Inga tree.
Two primary producers contributed to this lot, Silvestre Vasquez and Joel Lopez. Silvestre is always pushing for a better quality and has expanded his farm into higher altitudes of a mountain called Pico Congolon which is surrounded by the Reserva Biologica de Opalaca and Reserva Biologica Volcan Pacavita. Joel Lopez is a fourth-generation coffee producer. He runs the farm Los Lesquines, where his family began growing coffee in 1865. The farm produces mainly Bourbon, Caturra and Catuai varieties, with a total of 67 hectares in production.Although these two families are the biggest contributions, up to 45 other small farmer groups can contribute to this regional coffee
Process: Washed then sun dried on patios
Roast Level: Medium & Dark
Flavors: Smooth bodied, creamy mouthfeel. Very chocolaty and almond with a low apple-like acidity.
Producers: Five Farms contributed to this coffee: Las Anonas in Cubulco (owned by Don Pascual Teletor) , Las naranjas (owned by Don Ruben Ajualip Gonzalez) , La esperanza, Grano de Oro, & Finca las Piedras
Region: Cubulco. This region is right above the well-known Antigua region situated near the Sierra de las Minas and Sierra de Chuacus mountain ranges. Moist clay soil and a rainy and temperate-to-cold climate help the cherries mature slowly and develop the coffee’s signature notes of milk chocolate, citrus and hazelnut
Process: Hand-picked, naturally fermented, washed then sun-dried
Roast Level: Medium & Dark
Flavors: Medium body of milk chocolate, citrus and hazelnut. Has a medium acidity when roasted at medium.
Origins: Hometown Blend
Process: Central America/Wet Process
Roast Level: Dark
Flavors: Specially roasted and blended with the locals in mind, this blend showcases the dark, cocoa and toffee notes. It is then balanced with moderate acidity to finish off that gives a satisfying, yet rich cup of coffee.