Honduras Los Andes Doña Daisy
Straddles the line between sweetness and roast bittering, cooling to cup flavors of molasses, brown sugar, an orange accent, and mild, lemon-like acidity.
Region: Los Andes
Farm: Doña Daisy
Variety: Bourbon Types
Altitude: 1800+ masl
Processing: Wet Processed (Washed)
Not only is Doña Daisy's coffee one of the higher scoring in our Honduras container from Beneficio San Vicente, at 1880 meters above sea level, it's also the highest elevation (highest in all of Los Andes, actually!). Altitude is a key factor in determining coffee bean density, the higher up the coffee is planted, the slower it matures and more dense the seed becomes. While "high grown" doesn't necessarily insure high quality, it is generally accepted that high grown coffees are more likely to have higher perceived acidity and sweetness due to the dense cellular structure. Daisy runs her farm with the help of her husband and sons, producing mostly fully-washed coffees that are dried in small batches on raised drying beds. This lot separation from Daisy's farm is all Pacas variety, a natural mutation of Bourbon that does very well when cultivated at high elevations.
Description from Coffee Shrub.