Honduras has been traditionally thought of as a producer of nutty, chocolatey balanced ‘blender’ coffees. But farms like Valentina are looking to the changing tastes of the speciality market and producing more refined, complex flavour profiles.
This honey processed lot is de-pulped and dry fermented for 2-3 days before sun drying for 12-15 days. The result is a floral fruit sweetness reminiscent of vanilla and raspberry jam, and still with a more typical characteristic of milk chocolate.
The producer, Carlos Mejia, is also the manager of the Co-operative that processes and exports this coffee. This Co-op has been handed down through five generations of his family, and now includes 40 neighbouring producers who form the alliance.
- 🌟 New release
Honduras Finca La Valentina Nº 254
From £9.95
Tastes Like:
Raspberry, Vanilla, Milk Chocolate
Roast:
A Honduran coffee that brings together both traditional and modern flavour profiles- milk chocolate sweetness, fruity raspberry jam and vanilla florals. The honey processing Read more
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Delivery information
Roasted & dispatched the next working day with Royal Mail Tracked service.
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Honduras
Process
Honey Process
Producers
Carlos Ernestor Mejia
Grown
Montecillos, La Paz
Altitude
1600m
Varietals
Ihcafe 90, Red & Yellow Catuai
Ash says...
I’ve been waiting for a coffee like this to cross our path - subtle sweet honey processing that is a dream espresso with milk.
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