Fragrance and aroma of caramel and vanilla. Notes of brown sugar and milk chocolate with a sweet aftertaste of almond and vanilla. Mild orange citrus acidity and a medium-heavy body with a creamy mouthfeel. Overall very sweet and balanced.
This Honduran coffee is straightforward to roast. Average density and moisture content set this up to be fairly predictable. The different varieties are similar enough to roast homogeneously. We love the brown sugar sweetness and other sugary notes in this coffee which are accentuated in the light-medium to medium-dark roast range (about 80 to 65 Agtron). The acidity is mellow, but present on the lighter end of that spectrum so the coffee really allows you to dial in the profile to meet your specific preferences.
Ruber’s farm is nestled in a remote section of the mountains outside of San Andrés with shade being provided by tall pine trees. The dropped pine needles provide constant organic matter and ground coverage to the soil but requires input from Ruber to balance the acidity in the soil.
The entire farm is passed over twice by pickers. The fruit is put through a depulper within 24 hours and fermented in water for 12 hours before completely washing. The steep dirt road accessing the farm can easily become impassable with unexpected rains so the fully washed coffees are then transported to Mr Portillo’s house to dry just a couple of miles away from the farm. Target drying time is 15 days.