What we tasted: Butterscotch, Cocoa, Pineapple
Processing: Honey*
Varietal: Catuai, Caturra, Pacamara
Producer: Capucas Limitada
Altitude: 1500 MASL
Ideal for: All Brew Methods
*Honey Processing does not involve actual Honey. It refers to the sticky, honey-like mucilage that’s left on the coffee beans after the skin is pulped, and set to dry with the mucilage layer intact.
Honduras - Capucas Abeja (Single Origin)
There is something exciting about our Honduras Capucas Abeja. It’s beautifully rich in flavour, delivering that milk chocolate depth you’d expect from a high-altitude Honduran coffee, but the addition of the honey-processing really gives a delicious zingy-sweetness to this coffee, making it pop with joy on the senses.
Grown by COCAFCAL (aka ’Capucas’) - an award winning co-operative nestled in the Celaque mountain range of the Copan region, where ripe cherries are picked and sorted before being stripped of their outer peel and left to dry in the sun for around 2 weeks. The fruit is raked regularly to ensure even drying, avoiding accidental fermentation. This is where the ‘honeying’ takes place, giving the coffee its striking complexity.
This coffee has been specially developed as part of the Abeja Fund programme, which aims to promote, celebrate and embrace coffee-farming and bee-keeping within the region, and those who share a diversified income between the two. As a result, not only does the honey processing give this coffee a fantastic, juicy flavour, but it also brings the two together into beautiful unison, whilst providing a great source of future investment for the local community.