Juicy pear and sweet blackberry combine for a cup that’s layered and candy-like.
El Cedral, Santa Barbara
1650 - 1750 Meters
December - June
Pear, Blackberry, Hard Candy
Coffee seldom grows above 1700 meters in Santa Barbara, Honduras where mountaintops are lost in a thick, encapsulating fog. It's to this fog - which keeps daytime temperatures low - that Santa Barbaran coffees owe their slow cherry maturation.
The concept of slow maturation is what sets high-elevation coffees apart as consistently the most dynamic and complex. For the same reason, coffees from the highest elevations or otherwise coolest micro climates can often be found harvesting months after the bulk of the crop. The result: Some of Honduras’ best coffees weren’t being harvested until well after the majority of the crop was exported.
The Best of Honduras Late Harvest Auction, made possible by Project Origin, sought to identify top-quality late harvest lots and connect them with buyers worldwide.
This lot of Pedro Erazo’s, a finalist in the auction, continues to blow us away with concentrated berry flavors and a candy-like sweetness typical of a late-harvest Honduran gem.
We believe the coffee experience is our responsibility from seed to cup. Coffee is our craft, our ritual, our passion. It drives us and inspires us. With this simple truth and responsibility we are bridging the gap from farmlevel to streetlevel. We are verve. Made in santa cruz.