Honey processed lot from ancient Mayan region of Copan
Notes of dried fruit and baked goods win over any morning
Herminio Perdomo owns Finca Alto de los Santos in Corquín, Copan, Honduras. He grows three different varietals on 18 hectares; Catuai, Caturra, and a hybrid strain IHCAFE 90. This is honey processed lot that is completely of the Caturra varietal. The coffee seed is depulped from the cherry fruit and dried without washing leaving the sticky, sugary honey-like mucilage on the bean. This process allows for some fermentation to happen while the mucilage drys, which imparts some unique fruit and sweetness qualities unseen in washed and natural coffees.
The farm is a lush ecosystem at an elevation of 1350 masl. In addition to coffee, other trees grown on Finca Alto de los Santos are cedar, mahogany, evergreens, peaches, oranges, and guama (known as the ice cream bean). These trees help with shade and contribute to the coffees distinct terrior, but also acts as a habitat for a wide-array of animal life.
We call this coffee sugary because the sweetness is deep and full. Dial into delightful notes of fig and fresh baked cinnamon rolls. We recommend a 1:16 brew ratio, filtered water at 208-210℉, a medium grind, and a 3-3.5 minute brew cycle.