About the Dark Espresso
The coffee is roasted with an extended development time and aimed at as a medium to dark espresso.
This coffee consists of a blend of Bourbon, Catuai, Caturra and Typica varieties, grown at 1400 - 1600 masl. The organic coffee is fully washed and has flavors of chocolate, nut, and a very discrete yellow fruit acidity. If used for milkbased coffees, this acidity is virtually non existant.
Recommended Brewing Method
We recommend brewing this coffee as an espresso. It also however, works as a solid filter coffee or the backbone of an iced coffee.
The coffee derives from the Marcala region of Honduras and is provided by the RAOS cooperative. Founded in 1997, RAOS is the first organic cooperative of Honduras and consists of around 200 family-driven farms. Aside from propagandizing organic and sustainable production, they seek to educate people in the local areas, both in coffee growing, but also in general skills like reading and writing. RAOS is also committed to minimizing the use of water in production and recognized as important in the struggle for gender equality in Honduras.
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