Roasteries / Jacobsen & Svart / Honduras, La Joya
Honduras, La Joya
Jacobsen & SvartLabel tasting notes
Quince, cherry plum, coconut, hazelnut
Estimated flavor profile
estimatedBased on coffee characteristics
Derived from origin, process, roast level & tasting notes. Scores update as the community logs brews.
Region
Marcala, La Paz
Altitude
1750 masl
About this coffee
From Carlos Amaya, a fourth-generation producer whose family farm in Marcala dates from 1970; Marcala was the first Honduran region to win a protected designation of origin. A 120-hour anaerobic natural, the longest the farm uses, dried 30 days on African beds. Scored 86.75; the long fermentation gives fruit and winey depth over a soft coconut-and-hazelnut base.
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