‘This special ‘Roasters Selection’ of coffees has been selected by our Director of Coffee, Sam Corra. Carefully selecting various lots from the renowned region of Santa Barbara, Honduras, Sam has chosen to combine a washed carbonic maceration catimor from La Huerta (50%) and a washed parainema from La Joya (50%). The catimor shows how experimental processing can take ‘humble’ varietals to new heights and adds high quality sweetness and acidity. The parainema component is a pristine representation of variety, process and terroir. The result of blending these lots is an espresso that is clean, high quality and an excellent representation of what this region has to offer.
This blend has a panela-like sweetness and notes of green apple, which transition into qualities of grape and the unique floral note of acacia as it cools down. Be sure to stir this espresso, and sip several times to taste this experience.
Coffee beans are judged on a 100-point scoring system that assesses body, balance, uniformity, sweetness, clarity and acidity. Coffee scoring 80+ points is considered specialty coffee.
|Farm||La Huerta & La Joya|
|Producer||The Lanza Family & Consuelo Sabillón|
|Varietal||Catimor (50%), Parainema (50%)|
|Process||Washed Carbonic Maceration (50%), Washed (50%)|