|Roaster Location:||Floyd, Virginia|
|Coffee Origin:||Marcala growing region, La Paz Department, Honduras|
|Est. Price:||$15.49/12 ounces|
|Review Date:||August 2016|
Delicate, sweetly fruit-forward. Brandy, raspberry, honeysuckle, tangerine zest, roasted cacao nib in aroma and cup. Very tart acidity; billowy-smooth mouthfeel. The rich, resonant finish consolidates around cacoa nib and berry.
Produced by Gerardo Peñalba from trees of the Bourbon, Typica, Catuai, Caturra and Pacas varieties of Arabica. Processed by the honey method, which means that the outer skin is removed as it is in the wet or “washed” process, but at least some of the sticky fruit residue is allowed to dry on the bean and later removed by machine along with the parchment skin. This coffee tied for the second-highest rating in a cupping of honey-processed coffees for Coffee Review‘s August 2016 tasting report. Established in 2010, Red Rooster is an organic-certified micro-roaster focusing on socially conscious coffee and high-quality coffee. Visit redroostercoffee.com or call 540-745-7338 for more information.
An inviting honey-processed cup with a hint of sweet brandy-toned ferment lifted by sweet florals and tart fruit notes.
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This review originally appeared in the August, 2016 tasting report: Honey-Processed Coffees: Quiet Adventure