This exquisite new Honduran coffee is from the renowned El Puente Estate. You may have noticed we have introduced several from this legendary farm since April. However, this will be the last one — at least for quite a while — so get it while it lasts!
El Puente won first place in the 2016 COE (Cup of Excellence), a first for a Honduran farm. The current owner, Marysabel, a fourth-generation farmer, is unparalleled in her pursuit of quality.
This semi-anaerobic natural process coffee is fermented for three days, but it's not as acidic as other anaerobic coffees. It has a mild sweetness and is dark roasted. The first half of the fermentation is done quickly so that the fruit-like acidity and gentle sweetness can be felt in the typical bitterness of coffee — like chocolate or bourbon.
It has a deep aroma like cocoa or bourbon and a pleasantly smooth texture. You're sure to enjoy its texture and aftertaste. It's also recommended for rapid cooling iced coffee and ice brewed coffee.
See our quenched iced coffee recipe
See our ice-brewed iced coffee recipe
Finally, if you are a regular dark roast coffee drinker and feel that trying a light roast coffee is a bit too challenging, Philocoffea's dark roast coffee is for you. It is the perfect fruity dark roast coffee for those who want to try a medium or light roast coffee.
• Farm: El Puente
• Producer: Marysabel Caballero
• Area: Chinacla, La Paz, Honduras
• Altitude: 1,560 meters
• Varietal: Catuai
• Processing: Semi-aerobic natural cultivation
• Taste: Dark chocolate, bitter, cocoa, apricot, baked pineapple, bourbon, juicy, smooth