Roasting Date: February 24th 2018

Light Roast Coffee: Costa Rica Tarrazú 

Another lovely washed arabica. We’ve been loving Costa Rica’s as light roast these last few months and this one is no exception. We tasted it this morning (<24 hours post roast) and enjoyed it and know that it will be even better in a few days. Our notes this morning were:

Bittersweet chocolate with a nice round warm aftertaste. Sweet and a little tart. It will be better in a few days. Already good though.

This coffee was sourced from a farming collective which does great work supporting sustainable, ecological practices.

Dark Roast Coffee: Honduras San Marcos Caiquin


  • Flavor: Jasmine, molasses, dark chocolate
  • Cupping notes: Floral, fruit and sugar notes. Jasmine and rose, plum and grape, honey and molasses complement a vibrant acidity and full body.
  • Acidity: Delicate

We presented this coffee for our January dark roast and the feedback was great, so we decided to run it again. Here are some details on this lovely dark roast:

This is a washed arabica coffee from the San Marcos de Caiquin region of Honduras. This region is located in western Honduras near the Pacaya volcanic range which is to the southwest. It was produced by a single farmer and the farm is located at 1550 meters ASL (5085 ft). Variety: Lempira, Ihcafe 90, Catimor.

Coffee production in this region is not only a source of income but a source of great pride, tied to many traditions. Specialty coffee has been a focus for some time, and producers mostly gather into groups and co-ops, to improve their financial access.

-Background from the importer

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