Most Central American coffees are washed, meaning the cherry is pulped and the fruit is rinsed away before the beans are dried. That process tends to give the bright, clean, crisp cup people associate with the region. Natural processing, where the whole cherry dries intact with the fruit still clinging to the seed, is far more at home in Africa, particularly Ethiopia, where it’s been the traditional method for centuries. So this naturally processed Honduran from COMSA, an organic cooperative, is a bit of a rarity. The extra time the bean spends in contact with the drying fruit tends to bring out a sweeter, rounder, fruitier cup, with a heavier body than you’d expect from a typical Honduran. It’s a Central American coffee with an African accent, and I think it’s a lot of fun to taste. I roast it in small batches and it’s available now.

Profile - Fruity and Complex
Plum, Raspberry, Allspice, and Strawberry
Roast Level - City (Medium)