Filter roast: You'll find this roast has big treacle vibes.
Espresso roast: Deep, rich and sugary
Alright treacle? We sort of wish this coffee had no relation to treacle whatsoever, and we were just being nice. Anyway, this coffee is a serious treacle bomb – but more on that later. We know what you’re thinking, another Honduran coffee? Well, this isn’t what you’d typically expect from Honduras.
The honey process helps to contribute to the flavour profile you’ll taste in the cup. Cherries are de-pulped and left to ferment with the sticky mucilage still on the beans, they are dried over 12-15 days depending on the weather. This is a much longer drying time than washed coffees and encourages more fermentation, leading to fruity and boozy notes.
Finca El Chollo is owned by Carlos Mejia, the farm was named after his nickname “Chollo”. He’s been surrounded by coffee his entire life and is part of a five-generation family business. Today, he’s the driving force behind CONEXH – a well-renowned cupping lab in Honduras.
This is a super sticky sweet coffee with a big treacle energy, as you can imagine it’s rich and sugary. There’s a stewed fruit note that is best described as cooked cherry. We also found a subtle boozy note that is more like a sweet dessert wine or a chocolate liquor. This is all rounded off with a great bit of acidity. With milk, the acidity and character still shine through but it transforms into a delightful berry cheesecake. It’s sweet and yummy, a serious winner!
