A prize winner in the 2004 Honduras Cup of Excellence competition, where as a green (unroasted) coffee it placed eleventh out of hundreds of entries, attracting a score of 86 from an international jury. Produced from trees of the respected catuai variety of arabica on the La Sociedad farm at a growing altitude of approximately 5,400 feet. Counter Culture Coffee is a small-batch wholesale specialty
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Special Reserve
A sturdy if simple Latin-American cup: Little nuance but substantial body and bright acidity. This 25-bag lot was harvested from trees of the traditional typica and catuai cross varieties growing at elevations of 4,750 to 5,100 feet (1,450 to 1,550 meters). The fruit pulp was removed from the beans mechanically rather than by the traditional ferm
Specialty Grade – Green
A powerfully understated, slow-developing cup with an acidity enveloped in sweetness, low-toned wine and cherry notes, a silky body, and a long, clear finish. Mama Cata is operated by Teodoro Garrido of Café Garrido. It is named for a beloved and apparently matriarchal maid of an earlier owner of the estate. This lot was harvested from trees of the catuai and caturra varieties growing at
Special Reserve – Green
Pleasingly heavy, round, low-key, with a nicely balanced bittersweetness when hot. Volcancito 2 is operated by Teodoro Garrido of Café Garrido. This 25-bag lot was harvested from shade-grown trees of the catuai, caturra, and typica varieties growing at an elevation of approximately 4,600 feet (1,400 meters) and processed using the tra
Special Reserve – Green
This deeply dimensioned coffee improved as it cooled. A slight bitterness dropped away and a seductive fruit- and floral-toned sweetness prevailed. This 25-bag lot was produced at around 4,600 feet (1,400 meters), primarily from trees of the catuai variety. The fruit pulp was removed from the beans mechanically rather than by the traditional ferment and washed method at the Café Ruiz mill.
Special Reserve – Green
Elegant rather than authoritative, with a clear, bell-like, but not overpowering acidity, delicate, flower-toned aromatics, and a smooth, sweet finish. The Cooperativa de Café Boquete is a cooperative of small- to medium-sized farms. This 25-bag lot was harvested mainly from trees of the catuai and caturra varieties growing at elevations of 4,250 to 5,250 feet (1,300 to 1,600 meters) and
Specialty Grade – Green
A classic, high-toned, vanilla-laced aroma; in the cup subtle, rich, resonant, with pronounced chocolate tones that carry straight through from cup to finish. From a farm owned by the San Benito school. This lot was harvested mainly from trees of the catuai variety growing at an elevation of approximately 4,600 feet (1,400 meters) and processed using the traditional ferment and wash method.
Specialty Grade – Green
This coffee is floral and brightly buoyant when hot, and deeply dimensioned as it cooled. A hint of monotoned bitterness also emerged. Cafetalera Fernandez is operated by Ricardo Fernandez Carazo. This lot was harvested from trees of the catuai, caturra, and typical varieties growing at elevations of 4,250 to 4,600 feet (1,300 to 1,400 meters). The fruit pulp was removed from the beans
Washed – Green
Clear, dry fruit that reads pleasingly as cocoa graces this agreeable but understated coffee. Produced at 4,600 feet (1,400 meters), primarily from trees of the caturra and catuai varieties. The fruit pulp was removed from the beans mechanically rather than by the traditional ferment and washed method. From the 1999/2000 crop.
Prize-Winning Panamas
Soft and sweet? Or bland and flat? Balanced versus boring? Subtle versus inconsequential? Imagine similar sets of adjectives, and you have the delicate inner struggle that characterized this month's cupping of current-crop coffees from Panama. Panama is a rising star, an up-and-coming contender, among Central America coffee origins. All premium Panama coffees are produced on large family-owned
Estate Reserve Typica
A very comfortable, low-key cup. The dark-roast pungency is pronounced by easy-going. Just enough richness to satisfy. Not much nuance but some sweet echoes. Most coffee produced on the vast Kauai Estate comes from trees of the relatively undistinguished yellow catuai, a hybrid variety of coffea arabica. This particular selection is from trees of the more traditional (and admired) variety called
Estate Reserve – Green
A delicate profile considered soft and deep, but with a slight earthy, grassy off-taste. Originally reviewed by a panel as a green coffee. A special selection from the production of this very large farm. Most Kauai coffee comes from trees of the hybrid yellow catuai variety. Wet-processed by the aqua-pulp method.
Estate Reserve Peaberry – Green
This peaberry was mellow, well-balanced, with some chocolate grace notes but almost bland. Originally reviewed by a panel as a green coffee. This Kauai Estate selection is mainly from trees of the hybrid yellow catuai variety. Wet-processed by the aquapulp method. Peaberries occur when the coffee fruit produces a single oval bean rather than two beans with matching flat sides.
