Full bodied, with light acidity. Notes of nuttiness.
Dark Roast Notes:
Dark chocolate, cherry cola, smooth finish.
Region: Western Honduras, Volcan Pacavita Reserve
Farm: Silvestre Vasquez and Joel Lopez
Certification at Origin: Organic
Altitude: 1200–1800 meters above sea level
Background from our importer: Coffee producers in this area of western Honduras have a long tradition of wet milling on their own farms and drying on patios to enhance the quality of their coffee. Producers Silvestre Vasquez and Joel Lopez primarily contributed to this fascinating macrolot, which is supplemented with coffee from a new group of specialty growers from the Intibuca and Lempira departments. Vasquez’s farm is located in San Andres, Lempira, which is situated at the top of a mountain called Pico Congolon. The farm is surrounded by two biological reserves: Opalaca and Volcan Pacavita. The average altitude is 1,600 meters ASL, with rich soil and an ideal climate for growing coffee. Always pursuing better quality, Vasquez recently expanded his farm to higher altitudes, where he will test additional varieties for upcoming crops.Joel Lopez is a member of a co-op called CAFESCOR (Cafes Especiales de Corquin), located in the department of Copan. A fourth-generation coffee producer, Lopez 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.