WHY WE LOVE IT: Exceptional fruitiness and sweetness are balanced by decadent chocolate notes in this special, anaerobically processed coffee from Honduras.
DESCRIPTION: mandarin orange, guava, dark chocolate, tropical mochi
REGION: Opatoro, La Paz
ALTITUDE: 1,700 m
PROCESSING: Anaerobic Natural
The anaerobic natural process has gained significant popularity in recent years. We brought in our first offering just a couple months ago, and we are very excited to showcase another, this time from an inspirational producer in Honduras.
In 2014, Edgar and Karen Carrillo founded Pacayal Coffee in the face of a coffee leaf rust outbreak that plagued Honduran coffee. The organization operates with the motto "quality does not suffer the crisis", and their group of dedicated farmers and producers has since grown to 134 members, 54 of whom are women. The group specifically invests in several initiatives for producers, including best agricultural practices training to prevent coffee leaf rust, economic empowerment programs for women, sustainable production practices training, and quality research to develop high quality coffees.
This Fair Trade Organic lot was specifically produced by Edgar on his farm, La Torre. Upon arrival, we were taken by the coffee's exceptional fruitiness, sweetness, and balance. Buffered by the smooth chocolate notes, the anaerobic process gives the coffee a more pronounced and memorable orange and tropical fruitiness. This innovative and interesting coffee from Honduras is a real treat and won't be around for long!