Honduras

This yellow honey lot comes from Finca Liquidámbar, a 37 acre farm that Roberto Rene González runs with his family in Guascotoro, in the La Paz department of Honduras. Roberto also manages RAOS, the regional cooperative where this coffee was milled as a single farm micro-lot, and he is working to have 19 acres of the farm recognized as a biological reserve.

In a honey process the cherry skin is pulped off and the coffee dries with some of the sticky fruit still clinging to the bean, here inside solar dryers that keep the rain off. That gives the cup more sweetness and body than a washed coffee would have while keeping it cleaner than a natural. It opens on brown sugar and ripe nectarine, with a light floral note in the middle and toasted coconut on the finish.