Honduras Silvestre Vasquez & Joel Lopez

Tasting Notes: Pecan, pear, burnt sugar.

In the Cup
This beautifully balanced Honduran coffee harmonizes brightness with sweetness. Notes of pecans and burnt sugar open the cup, while hints of pear add complexity without overpowering. This coffee has a medium body with a lingering sweet finish, and can be enjoyed as either filter or espresso. We especially love the burnt sugary character that reminds us of the yummiest crème brûlée. 

Origin
This coffee was sourced from two western Honduras farms nestled between the Opalaca and Volcan Pacavita biological reserves. The rich, clay-laden soils on the edge of the reserves area are ideal for coffee cultivation, while the region’s distinct rainy and dry seasons support slow cherry maturation.