A Focus on the Classic: Coffees of Honduras

Delicately rich, sweet-toned. Distinct carob-like chocolate, brown sugar, hints of ripe citrus and spicy aromatic wood – sandalwood perhaps – in aroma and cup. Quiet, vibrant acidity; plushly full mouthfeel. Flavor carries almost intact into a round, sweet-toned finish.

Lovely balance; complete. Caramelly chocolate, grapefruity citrus, delicate, meadowy flowers in aroma and cup. Gently bright acidity; plush mouthfeel. Caramel and grapefruit in particular carry into a sweet-toned finish.

Sweetly tart, subtly floral. Honey, candied lemon, hints of rose-like flowers and roasted cacao nib in aroma and cup. Gently brisk acidity; lightly syrupy mouthfeel. Flavor saturates a rich, slightly drying finish.

Rich, round, sweet-toned but briskly dry. Cedary chocolate, maple sugar, plum, roasted nut in aroma and cup. Pronounced but balanced acidity; smooth-textured though drying mouthfeel. Flavor carries powerfully into a long, distinctly drying finish.

Nice range of aroma and flavor, ranging from a honey and raisiny dark chocolate to pepper and pine hints to a shimmer of meadowy flowers. Backgrounded but vibrant acidity; lightly syrupy mouthfeel. Sweet-toned, balanced finish.

Crisply sweet, balanced, subtle. Honey, plum, hints of vanilla and roasted cacao nib in aroma and cup. Soft acidity; plush mouthfeel. Flavor carries impressively into a long, sweet, rich finish.

Pungent, deep, slightly musky. Distinct dark chocolate, plum pudding, a musky note in aroma and cup. Roundly tart acidity; lightly syrupy mouthfeel. Flavor consolidates but persists in a rich finish.

Balanced, lively. Aromatic cedar, apricot, walnut, roasted cacao nib, a hint of cinnamon in aroma and cup. Quiet, roundly tart acidity; lightly syrupy mouthfeel. Sweet-toned but crisp finish.

Crisp, balanced, delicately rich. Roasted cacao nib, caramel, fresh-cut fir, a hint of apple in aroma and cup. Round, quietly resonant acidity; syrupy mouthfeel. Flavor consolidates but rings on in a long, clean finish.