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 notes of honeysuckle, tropical fruit and a subtle hint of grapefruit," Steve says. "It's a crisp, clean cup."
These beans come from up in the mountains (above 1,000 meters). Its altitude makes 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: light to medium body, not heavy on the tongue
Tasting Notes: bright, sweet, hints of citrus, stone fruit and papaya
Facts: roasted fresh by Zingerman's Coffee Company. Shipped whole bean.