Artisan Roast: Honduras, Sol Naciente, Short Macerated Process, Natural

The cooler climate of the Copan region means farms at seemingly medium altitudes can produce excellent coffees. During harvest time the weather is cold, often damp and distinctly un-tropical. The weather, and the local pine forests makes this all feel more akin to a visit to the Trossachs than the tropics. This micro-climate does help slow down the maturing phase of coffee, but until recent years made it very hard to produce speciality coffee. Switching to natural and honey processing in greenhouse-like drying areas has helped Donaldo Fiallos take back control of the climate, and make some high-quality unique coffees as a result.

This natural process coffee has been macerated for a day, a process borrowed from wine, before being dried. This is a shorter than average maceration but is enough to change the fermentation of the coffee, creating unique flavours that complement the Copan Terroir.

We’ve roasted this coffee to allow the care taken towards balancing harvesting and processing by Donaldo to shine through. The maceration helps intensify the apple and tropical fruit flavours. It also brings out a very appealing sweet gingerbread like flavour that harmonises attributes. Undertones of caramel and a positive zesty structure, so characteristic of Copan, then come through on the silky-smooth finish.

Our recommendation for brewing is to drink as filter, French press or aeropress to enjoy this unique coffee at its best.