between sweetness and roast bittering, cooling to cup flavors of molasses, brown sugar, an orange accent, and mild, lemon-like acidity.
Not only is Doña Daisy’s coffee one of the higher scoring in Honduras from Beneficio San Vicente, at 1880 meters above sea level, it’s also the highest elevation (highest in all of Los Andes, actually!). Altitude is a key factor in determining coffee bean density, the higher up the coffee is planted, the slower it matures and more dense the seed becomes. While “high grown” doesn’t necessarily insure high quality, it is generally accepted that high grown coffees are more likely to have higher perceived acidity and sweetness due to the dense cellular structure.
Daisy runs her farm with the help of her husband and sons, producing mostly fully-washed coffees that are dried in small batches on raised drying beds. This lot separation from Daisy’s farm is all Pacas variety, a natural mutation of Bourbon that does very well when cultivated at high elevations.
This Pacas separation from Doña Daisy Muñoz has a broad range of sugary sweet flavors in the cup, mild top notes and a lemon-like acidic impression when roasted light. The dry fragrance and wet aroma give off hints of molasses and brown sugar, with fruited accents of orange and raisin. Darker roasting manages to develop heavier roast-chocolate flavors, underscored by body that is syrupy and thick.
- Origin: Honduras
- Region: Los Andes
- Farm: Doña Daisy Muñoz
- Altitude: 1880 m
- Cultivar: Pacas
- Grade: SHG
- Processing: Wet Processed (Washed)
- Drying: Raised Bed Sun-Dried
- Sourcing: Sweet Maria’s