Honduras - This Weeks Bean Highlight

This is a creamy delicious coffee with flavours of Sweet Citrus & Marzipan with a chocolate creamy finish! It is a medium acidity and is best brewed using French Press or a Moka Pot. If you are a fan of milky coffee like lattes or cappuccinos, this one is a must try as its brews so well for these drinks as it is nice and creamy!

Lets look at the farm it is grown..

This coffee comes from the Los Toltecas lot in Honduras. 

This coffee is named after the original descendants of the Corquin area, where the Aruco cooperative is based. It is sourced from 13 cooperative members and is a blend of Parainema, Lempira, IHCAFE 90, and Red Catuai varieties. The coffee is grown at altitudes between 1200 and 1400 meters above sea level. All processing occur at a centralized wet mill just outside of Corquin, situated at 800 meters above sea level. This location offers excellent conditions for processing, ensuring uniform and stable lots.

The coffee undergoes floating and washing before being pulped and fermented in tiled tanks overnight for 12 to 16 hours. It is then dried on patios for 7 to 10 days, depending on the weather. In case of wet conditions, a mechanical drier is used, maintaining a stable temperature below 40 degrees Celsius.

Try this coffee out in Birdhill or get a bag to brew at home.