Notes from our Green Buyer

Just a couple weeks ago we received our container of fresh crop coffees from our favorite Honduran farm, Finca El Puente. Spanish for “The Bridge,” Moises and Marysabel’s farm produces what we (and many other high-quality roasters world-wide) believe to be the best coffee in the country. With Moises attention to detail and inability to settle into the status quo, each year we are anxious to get the fresh crop, roast it, and share it with you. Tanairi marks the beginning of this “new year.” Salud.

Notes from our Roaster

This year’s washed-processed Tanairi lot is a true, Honduran classic: you get a nice, citric acidity paired alongside a smooth, chocolate-y sweetness. This has become the hallmark profile for many washed-processed coffees coming out of Central America. Excluding naturals and other experimental fermentations, this is the ideal. When done well, this citrus-and-chocolate combo exhibits what we like to call “balance.” The intensity of one aspect does not drown out or compete with another; simply put, they pair well. Tanairi is a great example of what you’ve come to expect – and enjoy! – of your Central American coffees.