Description
Nearly 300 smallholder farmers in the cloud‑forested hills around Siguatepeque hand‑pick ripe Bourbon, Caturra, Catuai, and Pacas cherries between 1 300 and 1 650 meters. The fruit is delivered to six regional wet mills run by COHORSIL, where it is density‑sorted in recycled water, depulped, fermented for eighteen hours, given a low‑water wash, briefly patio‑pre‑dried, and then gently finished for seventy‑two hours in guardiola dryers at the cooperative’s central mill.
Founded in 1980, COHORSIL has supplied Royal Coffee since 2005. The cooperative’s flagship “Cerro Azul” label takes its name from the nearby Cerro Azul Meámbar National Park, a mist‑shrouded cloud‑forest reserve whose lush landscape is echoed in this coffee’s sweet, vibrant profile. Sustainability is woven into every step: process water is recirculated, demucilagers slash freshwater use, and guardiolas are fired with recycled parchment instead of wood or diesel. An ISO‑9001 cupping lab ensures quality, while an on‑site compost facility turns coffee pulp into nutrient‑rich fertilizer with the help of California red worms. COHORSIL also runs a greenhouse that produces thousands of vegetable seedlings and operates fourteen agro‑supply stores to distribute best‑practice inputs to its members.
The result is a fresh, reliably consistent arrival that marries crisp Honduran sweetness with a silky texture—excellent as a standalone filter brew and equally at home as the bright backbone of espresso or cold‑brew blends.
Tasting Notes: Great daily drinking cup medium to dark roasted. This cup is nice and chocolaty, lower acidity and medium bodied. A little sweeter edge to it except for super dark roasts. Besides a chocolaty factor one will get some nuttier characteristics coming through in the cup. We all thought it was at its best right around a full city – smooth and rich without too much of a roasty note with great chocolaty tones.
Roasting Notes: Easy to roast but will roast two-toned. Medium to low chaff. This is an aggregate production coffee which includes multiple strains and pickings. Produces a long first crack and the finished product will have beans in the medium-dark roast range. This is what helps it achieve a full flavored and balanced cup, the slightly lighter beans push out a little floral sweetness, the dark beans provide the rich semi-sweet chocolate tones. An easy and tasty roast point is just touching 2nd crack.
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