Coava Coffee Roasters

Honduras David Mancia

Location: Portland, Oregon

Origin: Santa Barbara Department, Honduras

Roast: Light

Est. Price: $15.00/250 grams

Review Date: February 2018

Agtron: 58/84

Aroma: 8

Acidity/Structure: 8

Body: 8

Flavor: 8

Aftertaste: 8

Blind Assessment:

High-toned, crisply sweet. Roasted cacao nib, apricot, freesia, oak, toffee in aroma and cup. Sweet-toned in structure with brisk, juicy acidty; silky mouthfeel. The finish centers around cocoa-toned stone fruit with hints of spicy floral 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. Processed by the wet or washed method (fruit skin and pulp are removed before drying). Coava is a Portland-based coffee roaster, now with a San Diego location as well, that aims to provide quality coffee and education regarding the preparation of good coffee. Visit www.coavacoffee.com or call 503-894-8134 for more information.

The Bottom Line: A pleasing stone fruit and cocoa-driven Honduras cup, bright and lively.

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