This Honduran coffee from Sorellina Coffee is exactly the kind of coffee that delights with its juicy body, lingering aftertaste, and sweet, fruity profile. The aroma features orange citrus, grapes, and cocoa, while the flavor offers golden raisins, grape candies, and cocoa nibs. The coffee is lively, sweet, and beautifully well-defined, with higher-medium acidity, medium sweetness, and a juicy body. The citrus notes lend it freshness, the grape-like sweetness adds a rounder fruitiness, and the cocoa nicely rounds out the entire profile.
The coffee comes from Honduras, specifically the Selguapa region, from the La Fortuna farm. Behind this lot is producer Clementino Ramirez, who works with the Bourbon variety at an elevation of 1,700 meters above sea level. Sorellina also notes the entosolic soil type in this coffee—that is, younger, less developed soils often found in mountainous regions. It is precisely the combination of the higher elevation, the Bourbon variety, and the work of this specific farm that gives the coffee room to develop sweeter fruitiness, a clear structure, and a more pronounced yet still elegant flavor profile.
The beans were processed using the anaerobic washed method. This process combines the clarity of washed processing with the greater aromatic depth provided by fermentation without oxygen exposure. As a result, the coffee retains a clean and elegant character while gaining a juicier body, more pronounced fruitiness, and a longer finish. The result is a clean and lively Honduran coffee with notes of golden raisins, grape candies, and cocoa nibs, beautifully balancing sweetness, fresh acidity, and a subtle cocoa finish.