|Roaster Location:||Portland, Oregon|
|Coffee Origin:||Santa Barbara Department, Honduras.|
|Est. Price:||$13.50/8.8 ounces|
|Review Date:||August 2013|
Blind Assessment: 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.
Notes: Produced from trees of the Pacas and Catimor varieties of Arabica on the two-hectare farm of David Mancia in the Honduran village of El Cielito at an elevation of over 5,000 feet. Coava is a Portland based coffee roaster that aims to provide quality coffee and the knowledge needed to properly brew that coffee. Visit www.coavacoffee.com or call 503-894-8134 for more information.
Who Should Drink It: Those who enjoy a balance of almost candyish sweetness and tart citrus in a classic Central America cup.
This review originally appeared in the August, 2013 tasting report: A Focus on the Classic: Coffees of Honduras