Honduras Siguatepeque El Jaguar
One Real 16oz. Pound
Honduras Siguatepeque El Jaguar has the delightful aroma of sweet milk chocolate in a cup. It brings back childhood memories of cups of a popular cocoa mix called Swiss Miss!
There is a beautiful, deep, satisfying aroma, and the first sip hits your tongue with a big, bold, juicy punch of peanut brittle and slowly settles into spicy flavors that hint at clove and peppercorns.
This rich roast from Honduras has a delightfully spicy mouthfeel, making it a delicious medium-bodied coffee!
The finish starts sweet, with flavors of toasted sugary caramel, and evolves into spicy cedar and hops in your mouth.
These flavors linger on delightfully with a smooth, satisfying finish. Honduras El Jaguar is an absolute must-have coffee!
AROMA: Milky, Sweet, Caramel Candies, Sweetened Condensed Milk
BODY: Velvety and Full, Hot Chocolate, Smooth as Silk
FINISH: Lingering, Herbal, clove, and peppercorns
One Pound
About This Coffee
GROWER: La Cooperativa Cafetalera Siguatepeque Limitada
REGION: Siguatepeque, Comayagua, Honduras
ALTITUDE: 1,300 – 1,650 meters
PROCESS: Fully washed and dried in the sun
VARIETY: Bourbon, Catuai, Caturra, and Pacas
HARVEST: November - March
SOIL: Clay minerals
CERTIFICATION: Rainforest Alliance Certified
Sandwiched between two of the most productive coffee-growing regions in Honduras, Cooperativa Cafetalera Siguatepeque Limitada (COHORSIL) has to run like a well-tuned machine to manage the magnitude of cherry that flows from the mountainous departments of Comayagua and Intibuca.
COHORSIL’s strategy begins with 6 regional wet mills, similarly designed so coffee can be processed consistently at each location. These mills use recycled water to float the cherries, removing less dense and damaged beans before depulping.
After depulping, coffee is fermented for 18 hours, then washed with a demucilager that uses very little water. This washed parchment is placed on patios to pre-dry. Next, the coffee is transported to a centralized mill in Siguatepeque, where it is dried in horizontal dryers called guardiolas for 72 hours.
Furnaces burn recycled coffee parchment to heat the guardiolas. Dried parchment is stored and milled in Siguatepeque, where mild weather conditions are ideal for resting parchment and preparing coffee for export.
COHORSIL has a fully staffed cupping lab equipped to cup every lot, ensuring consistent quality thoroughly. The entire post-harvest process has been certified under the International Organization for Standardization (ISO-9001) quality management system.
COHORSIL is not just a coffee cooperative; it also has an organic fertilizer production plant that uses coffee pulp as the base ingredient and California earthworms to promote decomposition. Plus, it has a massive greenhouse operation that grows thousands of vegetable seedlings each year. And to tie it all together, they host 14 cooperative agricultural supply stores spread across western Honduras.