*LIMITED EDITION* Honey Honduran
Regular price $15.99
[Roast Level] Medium
[Origin] Honduras
[Region] San Jose, La Paz
[Growers] Roberto Rene Gonzalez (micro-lot)
[Altitude] 1500m
[Varietal] Bourbon, Catuai, Pacas
[Processing Method] Yellow Honey
Perennial favorite Honey Hondo back again!
It's been 5 continuous years since we started offering this coffee from Finca Liquidambar. What started as a small micro lot (less than 50 bags), has grown to a full container (275 bags) of honey process coffee. Even at that increased volume, we struggle to snag a few bags before it sells out, and are proud to be long time supporters (in our own small sort of way).
Each year Honey Honduran gets better and better, a testament to the effort and care that Roberto Rene Gonzalez puts into his work. Coffee producers sometimes take a risk with differently processed coffees; if it doesn't come out well, they may not find a buyer for their microlots, and while so many small scale coffee farmers depend on coffee as their sole income, it's a costly gamble. But that isn't the case here, and the gradually increasing volume of coffee produced proves he's doing something right.
As our best selling limited edition, it may not last long, and won't be back until next year, so get it while you can!
Smooth and sweet medium roast with good body and dried fruit undertones. This unique processing method gives this micro-lot coffee a fuller and sweeter taste than your average Honduran.
Also available unroasted as Green Beans here.
Making a return to Dean’s Beans, direct from the highlands of Honduras, welcome back this Honey Honduran coffee! We can't pass up the annual opportunity to get our hands on another harvest of this micro-lot! This special coffee, from farmers Roberto Rene Gonzalez and his wife Odalma, comes packed with rich flavors and organic, fair trade goodness. Combining nougat, caramel, and hazelnut notes, this smooth, sweet coffee delivers that perfect flavorful cup.
Processed by the “honey method,” this coffee’s outer fruit is removed, similar to wet or “washed” process, but some of the sticky fruit residue is allowed to dry on the bean. That “semi-washed” residue has the consistency of honey, and the processing name just “stuck” (the puns are endless with this coffee!)
After drying, the sticky outer layer is removed by machine along with the parchment skin. Skipping the washing step leads to lower, muted acidity, leaning the flavor profile towards a fruitier, more rustic coffee, with a sweeter finish.
