Filter roast: It's super sweet and the creamy note shines
Espresso roast: The dried stone fruit note changes into a slightly jammy stewed fruit vibe
Honduras is the largest producer of coffee in Central America, so it surprises us that it's still fairly underrepresented as a coffee producing country.
'Finca El Matazano', the farm where this coffee is produced is spread over 5 hectares with approximately 21,000 trees. There is a wide variety of shade trees which help to grow a sweet and dense cherry. Elvin Castillo is the producer of this coffee and inherited his passion for speciality coffee from his father, who was known as a pioneer in the area. Elvin is also Head of a Cupping Laboratory in Honduras, known as CONEXH.
As with any coffee, flavour profiles differ depending on which region they have been grown in. Generally speaking, Honduran coffee is super sweet, well-balanced and well-rounded. Tasting notes usually feature chocolate, caramel and nuts with fruity undertones. Let's just say this coffee couldn't be more Honduran if it tried. It's got a delightful sweetness and low acidity, is more creamy than cream itself and there's a seriously morish hazelnut thing going on. It's packed with chocolate notes and has a subtle dried stone fruit finish. It works a treat with milk!
