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Four by Four

Why four by four? Well, build your own, be constructive, that's the theme today. Today we bring you four coffees from Honduras and hope you'll explore. Also, many moons ago, Selin Recinos, placed fourth in the Honduran national competition the year prior to the existence of the Cup of Excellence!

Style of Tasting

Cupping, Iced, Espresso, and ... Roll the Dice

Anybody's game. Why not have a few cups of each out and ready to taste cupping style. Then, choose a couple of favorites and try them iced, try them as espresso, and, frankly, try them however you think they might taste best, and then tell your coffee friends all about it! Even better, if you are able, discuss just "how strong is your brew" as we approach the next Pro Dev.

Notes on the Coffees

All four of these coffees come from within a small radius, geographically speaking, and they have similar taste profiles. The subtle nuances, however, make tasting them interesting.

We have a long history of selling Finca Pashapa as a darker roast or tucked away in a No.46. This, however, is its year to shine. Much like Moises and Marysabel of Finca El Puente, Pashapa's owner, Roberto Salazar, has come to be like family for Counter Culture. I've already heard comments around HQ, “Pashapa is my favorite right now,” and “Check out Pashapa's brightness.” So, it's the week of the underdog for sure. You'll be pleased with the syrupy stone fruit and sugar cane notes.

Roberto helps to run the Cocafelol cooperative in Marcala, Honduras. He's also a co-op member. Cocafelol recently took over an abandoned farm: They thought to themselves, "We know what to do with available land!!" Thus, Finca Liquidambar appeared on the scene. The roughly 3.5 hectare farm is run by the leadership of the cooperative. "Liquidambar" is the spanish word for gum trees, of which there are plenty on the farm. This year was the farm's first year with enough coffee to taste and ship in any great quantity! Look for delicate notes of brown sugar and apricot.

Selin Recinos is also a member of Cocafelol. We asked to try a few producers' coffee separately this year, and we are glad we did. Selin has one of the larger farms in the group with about 10 hectares. As referenced above, Selin has been in the spotlight for some time—since his 2004 national coffee win. In the cup: some sparkle, green apple, citrus, and almond.

We'd be remiss not to pause for a moment and remark on how great a name Estanislao Bojórquez has. In the Coffee Department we were rooting for him based on name alone. You'll find his coffee to be nice and sweet with medium acidity and a touch of fruit. There is a slight earthy undertone which is why we most likely won't sell the coffee separately, but it is still quite a nice coffee.

Rollout Dates and Availability

Finca Pashapa became available last week and will likely last through the end of June.

Señor Recinos and Finca Liquidambar will make their debut Friday, May 23, and will likely be around about two to three weeks—but that of course depends on demand. Estanislao ... today is his day! Enjoy it now and, potentially, only now.
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