Honduras Siguatepeque Cerro Azul
This is a special single origin coffee from a growers' cooperative in the prime coffee growing region of Honduras, grown at high altitude in optimal conditions. The farmers who grow this varietal started out as a means to diversify their vegetable crops and maintain land sustainability while earning more money for their families. I like that we are helping to support a community with our coffee purchase.
I'm really digging this Honduras coffee. It has a really different profile from the El Jaguar that we offered in the past.
Cerro Azul starts with the sweet-ish aroma of light vanilla and tobacco.
In the cup, it's smooth and subtle, with the delicate flavor of pastry and buttery fresh bread.
The finish comes in beautifully with lingering notes of astringent walnut and cedar wood.
You owe it to yourself to experience this lovely and delicious coffee. I know we are loving it here!
Aroma: Sweet, Light Vanilla, Tobacco
Body: Subtle Flavors of Delicate Pastry, Buttery Fresh Bread
Finish: Lingering Astringent Walnut, Cedar
About this Coffee
GROWER: Cooperativa de Horticultors Siguatepeque Limitada (COHORSIL)
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
Honduras Siguatepeque Cerro Azul is sourced from members of La Cooperativa Cafetalera Siguatepeque Limitada, formerly known as La Cooperativa de Horticultors Siguatepeque Limitada (COHORSIL), which was formed in 1980 by a group of vegetable farmers who decided to diversify their farms and began growing coffee. Due to the high altitude and the prime weather conditions in the municipality of Siguatepeque, Honduras, COHORSIL started exporting specialty coffee to the international market in 2001. The wet and dry mill at COHORSIL has a certification in quality management systems from the International Organization for Standardization (ISO-9001). COHORSIL also has an organic fertilizer production plant that uses coffee pulp as the base ingredient and California earthworms to promote decomposition.