Honduras El Roble is characterized by background acidity, a dense body saturated with sugars. Fruit motifs and pleasant cocoa bitterness can be felt in the aftertastes. The natural drying process has developed a balanced taste in this coffee.
Type: Arabica
Baking level: CITI / MEDIUM
Growing altitude: 1500m.
Origin: Honduras
Vintage: LOT 22
Nut quality: Excellence
Drying process: Natural
Quality: Specialty coffee - excellence
Main notes in the taste: Cocoa, tangerine, pear, honey, caramel, dark chocolate, floral notes.
Honduras El Roble is characterized by background acidity, a dense body saturated with sugars. Fruit motifs and pleasant cocoa bitterness can be felt in the aftertastes. The natural drying process has developed a balanced taste in this coffee.
Type: Arabica
Baking level: CITI / MEDIUM
Growing altitude: 1500m.
Origin: Honduras
Vintage: LOT 22
Nut quality: Excellence
Drying process: Natural
Quality: Specialty coffee - excellence
Main notes in the taste: Cocoa, tangerine, pear, honey, caramel, dark chocolate, floral notes.
