Lately, Steve Mangigian, roastmaster at Zingerman’s Coffee Company, has been really into Honduran coffee. Especially this small production from Pablo Paz. "When brewed, the coffee has deep notes of cocoa, vanilla, and almond," Steve says. "It's incredibly smooth."
These beans come from a farmer named Pablo Paz, who grows his coffee in one of the villages nestled in the mountains around La Unión. It's above 1,000 meters above sea level, making this a “high-grown coffee," a designation that often indicates a higher-quality bean. The bean grows slower at high altitudes than in the valley. The slower development concentrates the bean, making it harder, denser and, most important for us, more flavorful.
Roast: a tad lighter than medium
Body: rich body, not heavy on the tongue
Tasting Notes: deep cocoa notes, and flavors of vanilla and almond. Super smooth.
Facts: roasted fresh by Zingerman's Coffee Company. Shipped whole bean.