Honduran Coffee

Roberto Sabillon, Aldea El Sauce: The aldea of El Sauce has produced a number of Cup of Excellence® 1st place lots, and Roberto Sabillon's coffee is a great expression of the character that cuppers prize so highly. Sweet spice and dark berry in the nose, concord grape and blackberry carry the slightly winy acidity which mellows into clean fruit juice as the cup cools. Very well balanced and approachable.

 




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Bold intensity / Heavy fruited notes, syrupy thick body 

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Classic dry-process Ethiopia character, with tons of fruit and great body, with no off musty or fermented notes. 

While there is a little uncertainty about the origin of this lot, there is no uncertainty about the cup; it is wonderful. The dry fragrance has very intense fruit character; dried mango and peach in the light roasts with a heavy overlay of chocolate as you approach Full City+ levels. Adding the hot water the wet aromatics are a veritable fruit potpourri; hibiscus, orange peel, rose hips, dried apricot. The cup has the sweetness of a tropical fruit salad. Peach and apricot dominate, with mango, passionfruit, guava and orange in the mix. At City+ roast the fruited notes are so sweet and intense. As you roast darker, an overlay of chocolate and caramelized sugars comes into play. The nature of the dry-process technique means a few under-ripe fruits usually sneak past the pickers, showing up as "quakers" in the roast. There are much fewer of them in this dry-processed coffee than the multitude of samples I have cupped this year, but you can remove some of them and improve the cup a bit. It's always instructive to brew a cup of them, to learn the distinct peanut note they give to the cup, and astringent mouthfeel.
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