*COE* Honduras Claudia Murcia [Light roast] – Kurasu Singapore

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*COE* Honduras Claudia Murcia [Light roast]
*COE* Honduras Claudia Murcia [Light roast]

*COE* Honduras Claudia Murcia [Light roast]

Regular price $35.00
Unit price  per 
Tax included.

Orange, Lemon, Tamarind, Grape, Lactic acid, Sparkling wine, Green tea

Honduras Claudia Murcia (Light Roast)

Country Honduras
Process Honey
Region El Buen Sembador, Las Penitas, Santa Barbara
Flavor note Orange, Lemon, Tamarind, Grape, Lactic acid, Sparkling wine, Green tea
Barista's comment Bright citrus aroma, lemon, dried tamarind, and grape-like flavors, followed by elegant and rich aftertaste of sparkling wine and green tea.

500gr / 1kg packaging will be in our wholesale bags.
* The first batch will be roasted on 19th of June, 2022 and orders will be shipped off on the 22nd June, 2022.

 About this coffee - by Head Roaster Kosuke

Yes, we're releasing another beautiful COE coffee and this time it's from Honduras! Some of you may be surprised with our selection as we rarely feature Honduras in our line-up. Personally, I love coffee from Honduras but I struggle to find "the good ones." The competition over high quality green beans is extremely tough, but thanks to WATARU & Co., Ltd., we have secured our share to roast in our Nishijin Roastery. 

Words cannot express how excited I am to roast this coffee from Santa Barbara, which is a renowned region for producing top quality coffee in Honduras. When a coffee is described as winey, it often refers to sweet, rich aroma and body, and fruitiness of grapes. Meanwhile, the "winey" aspect of coffee from Honduras, in particular Santa Barbara, is noticeable in the acidity. The moment you take a sip, you feel the juicy notes spread in your mouth, followed by the crispness. While the citrus notes are the most dominant, you can taste the grape-like notes unique to the process, and a hint of tamarind sauce. 

Just follow your hear and give this amazing offering from Honduras a try! 

How we roast this coffee

A moderate heat progression. I pay careful attention to not burn the outer layer of the green beans towards the second half of the process. Too much heat can produce strong fermented notes, so I aim for a good balance, like refreshing lactic acid notes.