Among the coffees we selected from this year’s Honduras harvest, this bean has been one of the most surprising and exciting. While we usually prefer coffees with more fruity and floral notes, this one impressed us even though it doesn’t have as many of those characteristics. First and foremost, it is very clear and intense. Both the dry and wet aromas are dominated by a rich, roasted almond scent that fills almost the entire space.
On the first sip, the roasted almond note immediately makes its presence known. As it cools, there are subtle hints of black grape and tamarind syrup, but the finish leaves an aftertaste reminiscent of almond and orange zest on a biscuit. With medium to slightly below medium acidity, a mouth-coating body, and an incredibly long and enjoyable finish, we believe this will be one of the stars of the year.
Process
The coffee is handpicked at its peak ripeness. It is floated to remove defective beans. The fruit and cherries are fermented whole in closed tanks for 3 days. After fermentation, it is pulped in running water and the skins are removed. It is then dried on raised beds with mucilage until the moisture content reaches approximately 10%.
The Story of the Coffee
Glenda Yanira is the producer and owner of Yiret Farm.
The farm's name comes from the Bible and means "God will provide."
Yiret Farm hosts birds, animals, and plants that live alongside the coffee trees. The farm starts at an altitude of 1,490 meters above sea level and spans 1.25 hectares dedicated to the production of Colombian variety coffee.
