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This blend of espresso roasted Honduran coffees has been selected by one of our production roasters, Larry ‘Hearthrob’ Cooper. During his career as a roaster, Larry has always been drawn to lots from Honduras, particularly lots of the ‘parainema’ varietal. The majority of the blend is a washed carbonic maceration parainema from El Danto, Santa Barbara (70%), while the remainder is a washed parainema from El Laurel in El Paraiso (30%). The result is an espresso that is sweet, floral and leaves you wanting another cup.
Notes of green apple and chamomile are the highlights of this blend of selected parainema lots, which transitions into a toffee-like sweetness as it cools.
|Farm||El Laurel & El Danto|
|Producer||Carlos Madrid & Oscar Daniel Ramirez|
|Region||Santa Barbara & El Paraiso|
|Process||CMW 70%, Washed 30%|