Our Head Roaster, Jeff, just returned from a trip to visit these farms and producers, and we’ve been excited to craft this coffee for some time. When Sebastian cups these coffees in Honduras, he often cup very tiny lots (i.e. less than 200 lb of green coffee) so in order to make this into a viable offering on our menu, he needs to find complementary coffees and group them into a single blend. This has a couple of great advantages for you: first, because we’re creating a larger lot from these tiny lots, our coffees last a few weeks as opposed to a couple of days. We find that these complementary coffees, while delicious in their own rights, result in a blend that is better than the sum of its parts.
This blend consists of coffees from Wilmer Dubon, Antonio Martinez, Jose Maria Lopez, Nelson Vallecillo, Pedro Moreno, Elder Chavez, Margarito Herrera, Evin Herrera and Roselis Herrera. All of them are around the same area in El Cielito, around 1500-1700m and the varieties are Pacas, Bourbon and Yellow Catuaí. The region of El Cielito is so special to us - it’s the first coffee region Sebastian visited on his first trip to Honduras in 2011. The trip takes you through banana and plantain plantations, bamboo forests, and undulating hills and valleys, which build up the anticipation long before hitting the village. El Cielito is home to several famous coffee farms, many of whom have placed in the top 10 of the Cup of Excellence many times. Clearly, there’s something very special in this region.
You’ll note caramel, dark chocolate, and walnut in the coffee, flavours reminiscent of cozy mornings and fireside chats.
