A delightful roast from the central American country of Honduras, this single-farm microlot selection is processed using the "honey" method where the hard coffee bean is dried in the sun with some of the sticky, sweet pulp from the fruit still attached to the outside of the bean. Once dry, the beans are further cleaned and processed for export. This processing method gives a sweeter, deeper finish to the coffee when roasted.
This year's version of the Honduras Liquidambar Yellow Honey is an extremely delicious cup, with notes of dark cherry, herbal honey and a little raisin. Finishing off with a dark chocolate aftertaste, this coffee is best enjoyed black but also sweetens with a dash of cream.
Our Honduras Liquidambar Yellow Honey also received an amazing 93 point review from coffee expert Kenneth Davids, who called it an “exceptional bargain for a classic Honduras profile.” Here is more of what he said:
Sweetly aromatic, gently fruit-toned. Baked pear, dried apricot, caramel, cocoa powder and almond blossom in aroma and cup. Briskly sweet acidity; very full, syrupy-smooth mouthfeel. The sweet-toned finish lingers with notes of caramel, dried apricot and cocoa powder. (Kenneth Davids, Coffee Review, August 2026), at
www.coffeereview.com.
