Honduran coffee is known for its sweet aromas and rich flavors typically described as milk, robust and sweet.
Swiss Water Process Decaf
Growing Altitude: 700 – 1350 meters above sea level
Arabica Varietal: Typica, Bourbon, Mundo Novo, Catuai, Pacamara, Icatu, Acaia
Harvest Period: May – August
Milling Process: Washed
Aroma: Roasted peanuts, sweet
Body: Medium
Acidity: Mild
Flavor: Graham cracker, brown sugar, bittersweet chocolate
Aroma: the overall smell of the coffee.
Body: The consistency or "mouthfeel". Best compared to milk.
Light = skim milk
Medium = 2% milk
Medium-heavy = whole milk
and Heavy = cream.
Acidity: The "tart-pop" flavor experience. Not to be confused with acid. It can range from simple and balanced to complex and bright.
Flavor: The overall taste of the coffee that includes aroma, body, and acidity, but also refers to the specific flavor characteristics of different growing regions and micro-climates.
Roast Level:
Medium roasted coffees have no oil on the bean surfaces. They exhibit balanced flavor, aroma, and acidity. The flavor notes are best detected with this roast level.
Full City or medium-dark roasts have a richer, darker color with some oil beginning to show on the surface of the beans. This roast has a heavy body in comparison with the medium roasts.