Silky, smooth and sweet, this cup is a blend of dark chocolate, coconut cream, and sparkling cherry candy. A well-done honey coffee is a work of art: still very experimental, this technique relies upon the skills and instincts of each individual producer-- and Orlando Aguilar is one of the best. In this roast, the light and delicate notes of toasted coconut contrast with the deep, dark chocolate, like a Mounds bar in a cup. Paired with the syrupy-sweet cherry candy flavor in the finish, the result is a box-of-chocolates cup that feels balanced, sweet, and totally decadent.
Orlando Aguilar is a star producer from our La Palma, El Salvador sourcing program. La Palma is a small village set amongst the tall mountains of Chalatenango, that create a barrier between three countries: Guatemala, Honduras and El Salvador. Orlando Aguilar grows Bourbon and Pacas varietal coffees and processes primarily in the "Honey" style process. This method creates a layer of sugars over the bean, which add incredible character and complexity to his delicious coffees.