Our Honduras coffee blend is a medium-dark roast tasting of Caramel, spice, and brown sugar. Many Honduran coffees taste well with spicy foods. I enjoy this blend with a nice jalapeño cheese bread, caprese salad, or manicotti filled with ricotta cheese! Some sweeter ideas for pairing include: caramel apple pie spiced coffee cake, flan, or rum cake. If you don't enjoy your coffee black, try some of these recipes: Brown Sugar Caramel Late, Salted Caramel Pumpkin Spice Late, Spiced Coffee, and Gingerbread Spiced Coffee. Links to recipes for the drinks are at the bottom of the page.
Now let's get into what makes our Honduran coffee blend special. It is grown in the Marcala, La Paz, region of Honduras. This particular region is wildly known for growing coffee. The clay mineral soil the plants are grown in is a huge part of what makes this coffee so good. The soil adds nutrients and minerals that the plant soaks all up. In organically produced coffee we benefit from this because the nutrients aren't washed out. Nutrients found in this soil are usually potassium, sodium, and calcium. There are others but it varies from each place as mineral deposits are broken down over time from rocks and other plant matter that add nutrients to the soil. The sponge like soil attracts water at the surface and is effective in growing organic coffee plants.
Marcala, La Paz has perfect temperatures and humidity to grow these superior beans. It is grown in a high altitude above sea level. Where cooler air and more rainfall creates the perfect conditions for our coffee to grow in. The growers air dry the beans by laying them out in rows. They are cleaned then sent out for roasting. We work with over 1,500 growers involved in Café Organico Marcala (COMSA) or in English, Cafe Organics Marcala. These growers care deeply about the coffee they are growing and you can sure taste it in the beans. Feel free to hear from them yourselves in the video below. The video was made by Cooperative Coffees and is featured on Vimeo.
Varietals of our Honduras coffee beans are Bourbon, Catuai, Caturra, Lempira, and Typica. They are all varieties of Arabica coffee. Each grow a little differently all while retaining the same great quality and taste. The Bourbon variety is a tall plant growing red coffee cherries and long green leafs. Caturra and Catuai actually descended from this plant. Introduced in 1860 it has spread across South America. Catuai is a dwarf version of the Bourbon variety but also looks similar to its cousin. It is a dwarf plant also growing green leafs with red and semi-red/green cherries. More can be produced with this plant because you are able to plant it closer together than the Bourbon variety due to it's dwarfism. This plant started producing in Honduras around 1983. Caturra, also related to the Bourbon variety is a dwarf plant as well. Able to yield more in production and introduced around the 1940's this variety is one of the most popular grown in Honduras, as well as other countries of South America. The leaves on this plant are long and green producing red/red green cherries. Lempira, also a dwarf plant, produces bright red cherries, and long green leaves with a bronze tip. And finally Typica, this variety grows tall, has dark red cherries, and green leaves with a bronze tip as well. It has a pretty low yield but the quality is what matters. This variety when grown in the high altitude of Honduras produces an exceptional quality of coffee beans. All of these varieties do. Over years they have been tested, perfected, and in the end it was worth it because the Honduras blend tasted so good! For more information about the history of these varieties visit this website:
We hope you will love this blend as much as we do! Honduras comes in a standard, espresso, or whole bean grind. Starting at $22.99 for a 12oz bag.