Honduras Finca Santa Marta Catuai ‘Honey Process’

 Today on tap and any day by single brew we offer this limited edition treasure

(untill we can’t get it any more – it is limited)

Honduras Finca Santa Marta Catuai

Here is a picture of the area this bean is grown

“Santa Marta is an organic farm located in Tegucigalpita, Yoro, Honduras at an elevation of 4,100-4,850 feet. The Hawit Brothers have been on the forefront of organic farming for a number of years. The farm borders the Parque Nacional Pico Pijol (national forest preserve of Honduras).  Pico Pijol is situated on the flanks of Montana de la Flor (Mountain of the Flower).  Santa Marta is a biodiverse farm – shade trees include Guama, Liquidambar, Oak, Cedar, Guajiniquel and Musaceas. Irrigation on the farm is by natural spring water.”

The Catuai bean is a bean which originated in Brazil and whose cup features sweet attributes such as caramel, chocolate and fruity acidity. What makes this particularly special is the process. This coffee is prepared in the ‘honey-process’ manner. This is a hyped up version of a natural (unwashed) process that produces amazing results. The method has been used in Ethiopia for years and is now finding its way into new and different origins. Only truly ripe red cherries are picked. The red outer cherry is milled off and the inside mucilage is retained in order for it to dry into the inside hull and bean. The beans and mucilage are then dried on elevated beds in order to produce an even drying. The beans are covered with a cotton shroud either at night or during particularly hot parts of the day to give an even drying. The result is a true ‘honey’ flavor and character to the bean. The cup is complex with honey throughout.

Cupping notes include complexity of cinnamon, woodiness (pine), and spice with subtle clove. This is a unique coffee with balance and depth.” James Cannell

Stop on in and try some you will Love it!

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