Honduras Paraiso Honey
Honduras Paraiso Honey coffee is a single origin special grade coffee beans from Paraiso region in Honduras- Finca El Duranzo. This coffee is Honey processed and roasted in medium level. Silky body with white wine acidity and flavour of brandy, raspberry, honeysuckle and orange peel.
Honduras Paraiso Finca El Duranzo Honey Process
Origin: Honduras- Finca El Duranzo
Varietal: Bourbon Catuai Typica
Altitude: 1100 - 1600 masl
Processing method: Honey Process
Roasting Level: Medium roast
Aroma: Roasted cacao nib, Brandy, Honeysuckle, Tangerine zest
Acidity: White Wine acidity
Body: Silky Body
Flavour: Brandy, Raspberry, Honeysuckle, Orange peel
The farmers maintain their own processing plants and have added an environmentally friendly method known as honey process. In the typical wet method of processing coffee, the coffee cherries are milled to remove the pulp and then washed extensively to remove the mucilage from the parchment that encases the seed. Honey processing is a water conserving technique in which the mucilage is allowed to remain on the parchment. This sticky coating (referred to as "honey") remains on the seeds as they dry and the resulting coffee has a distinctive fruity, almost floral, aroma and flavor.
Delicate, sweetly fruit-forward. Brandy, raspberry, honeysuckle, tangerine zest, roasted cacao nib in aroma and cup. Very tart acidity; billowy-smooth mouthfeel. The rich resonant finish consolidatesaround cacao nib and berry.Located in La Mora, Güinope, El Paraíso, for the past 7 years the Zavala family has given their trust in its foreman Luis Castellanos, who manages all activities around the Zavala family farm and who supervises picking process during harvesting season making sure pickers to deliver the right and ideal cherries for Honey process among others, then carefully de-pulping process is applied followed by drying process in “African Beds” to ensure proper handling which results in an exotic and extraordinary cup profile.
Honduras is a small, beautiful country at the heart of Central America. Its location and terroir are ideal for growing coffee, in fact, it’s the world’s fifth-biggest producer by volume. Coffee leaf rust hit Central American farmers hard in 2012-13, forcing many to consider the high cost of replanting, abandoning coffee altogether, or heading north to recapitalize their farm operations. 2019 is the first year MTC will work with Honduras, we are excited about the coffees currently available.