Dark Chocolate, Hazelnut & Caramel
In the cup: Dark chocolate, hazelnut & caramel
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The Honduran Liquidambar derives from an organic farm in the San Marcos region at an altitude of 1530masl. The coffee is picked, processed and dried over a period of 12-15 days to achieve an optimum moisture content of 12%. After processing, the cherry pulp is recycled as compost, with the help of the Californian red worm, and reused on the farm. Great care is taken to protect the water resources of the farm, which also serve the local community and indigenous wildlife.
Social, as well as environmental responsibility are paramount here. Coffees are handpicked and sorted by a team of skilled workers who are housed and provided with medical care by the farm.
When roasted the Liquidambar becomes a punchy espresso. The roasting process, during which the naturally occurring sugars are caramelised, presents flavours of dark chocolate and brown sugar. With milk, this espresso becomes smooth and softens with notes of caramel and hazelnut.
Pacas, Catuai, Parainema & IHCafe 90
San Marcos, Honduras
We currently only ship within the UK, but we do ship orders daily. Whenever you buy coffee from us, we make sure it arrives at its peak.
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