We currently have three CM lots from Rosalio (and one from his cousin Hidardo) available for you to sample: Rosalio’s Obatá, Icatú, and Parainema Carbonics.
The Icatú is cacao nibs, ganache, dried dark cherries, and raisins, with a clean finish and silky, creamy mouthfeel—almost milky. The vivid notes we get from this one include rambutan, grapes, spice, and orange citrus.
We noticed most of our Hondurans benefit greatly from lowering your water brew temp.
87-89 degrees at the kettle worked great for our pourovers (where we typically are doing 91-93 degrees with other latin coffees).