Roaster: Kasyu,
("珈琲庵 珈集", Cafe Kasyu)
Roasting degree: High
Area: N/A
Variety: N/A, Arabica
Grade: HG
Screen: N/A
Altitude: 900-1,200m
Defect: N/A
Processing Method: Washed
Medium to heavy body, watery texture, nutty aroma with caramel, juicy but flat flavor, high citric acidity, mix of orange and tangerine, sweetness of almond together with coconut butter and caramel, tangy bitterness, watery light tone, a short lasting aftertaste of smoky sweetness and tint of acidity.
Balanced but flat, w/o significant character to be noted. Light like water, which may be favored by non coffee lover.
【Note】
Honduras used to be high status, and still is. Coffee in Honduras originally has been brought by the Spaniards in 1700's from the Ethiopia area of Africa, where coffee were originally grown. Most of Honduran coffee is a rich arabica, grown in highlands. Honduran government has been strictly regulating "branding" of their coffee in terms of elevation, about 1,500m ( 4900feet). The highest criteria is SHG, which is given to beans grown 1,500 - 1,950m.
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