Honduras - Rosalio's Icatú Carbonic Maceration

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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.

 

 

Brew Tip*

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).

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