Dark Roast: A new coffee from Honduras. We tested this one as a sample roast, which is more of a medium roast but we really enjoyed the flavors. We are hoping that it will shine for you as a dark roast. Importer’s tasting notes are milk chocolate, almond, apple, cane sugar – we always go for dessert-like flavors and sugars. I mean, why not? More background from the importer:

Located in the western part of Honduras, Pacavita is surrounded by biological reserves and mountain ranges. The rainy season results in beautiful cherries, and the clear dry season during harvest allows producers to sun dry coffees once they are washed. The high-altitude weather, rich clay soil, and warm sun ensure that the integrity and quality of the beans is preserved from start to finish. Two primary producers contributed to this lot, Silvestre Vasquez and Joel Lopez. Silvestre is always pushing for a better quality and has expanded his farm into higher altitudes of a mountain called Pico Congolon which is surrounded by the Reserva Biologica de Opalaca and Reserva Biologica Volcan Pacavita. Joel Lopez is a fourth-generation coffee producer. He runs the farm Los Lesquines, where his family began growing coffee in 1865. The farm produces mainly Bourbon, Caturra and Catuai varieties, with a total of 67 hectares in production.

Light Roast Exotic: A washed coffee from Ethiopia, the birthplace of all coffee. We roasted this coffee very hot and fast, which produced qualities of both a dark and a light roast simultaneously. This produced a bit of a wild coffee and even the appearance shows it. It is somewhat tiger striped with a pale center seam and darker outer surface. Washed coffee from this origin is a bit unusual and natural/dry processing is more traditional. In any case, we’ve got some interesting flavors going on in this coffee and we find it to be a bit of a lemon crème brulee.

We are loving this month’s coffees and we hope that you do too!