Honduras Ethiosar NaturalTASTING NOTES Aromas of berries, grapefruit and orange. A winey acidity in the cup is supported by flavors of chocolate and plum. A treat for natural process lovers. Background The Mierisch Family has operated farms in Nicaragua for generations, planting their first coffee farm in 1908. Several years ago while judging the Cup of Excellence competition in neighboring Honduras, they were very impressed by the quality of the coffees and the altitudes

Excellent examples like this one also make for a nice low acid pour over coffee

Fernan Sanchez (tree)

His coffee is grown at elevations of around 1200 masl in the footsteps of Mount Argopuro

Flavor: Dark chocolate

The cherries were fermented for 4-6 days in sealed bags before being sun dried on raised beds

This coffee is a blend of washed coffees sourced from across the coffee growing regions of Southern Mexico

Kaʻū Classic Dark

supported by a silky mouthfeel and remarkable sweetness from the first sip to the last

The SL34 variety was selected in the 1930s by Scott Laboratories in Kenya

Expect a structured and expressive cup featuring:

Typica Mejorado continues to stand out as one of Ecuador’s most compelling varieties

in 1991 it was brought to Central America  by CIRAD