Posted Sun Sep 15, 2013, 8:38am Subject: Honduran Coffee
A friend of mine brought back a honduran coffee to try. They look like someone burnt the beans. They are Charcoal color and oily. So I tried it, and it was good. So for whatever reason, they have been setting in a canister forgotten about for a while now. Recently got a Cona and decided to try this bean in it. Wow very pleasant. So much so, I want more. Does anyone here know of what I am speaking of. I want to try to buy some more, without an airplane ride to god knows where in the Honduras. Again Black in color and very oily.
Do you have any pictures of the beans you can post? What you say about the taste certainly goes against what is generally interpreted as an Italian Espresso Roast, if not a Spanish Roast.
"Coffee leads men to trifle away their time, scald their chops, and spend their money, all for a little base, black, thick, nasty, bitter, stinking nauseous puddle water." ~The Women's Petition Against Coffee, 1674
JasonBrandtLewis Senior Member Joined: 9 Dec 2005 Posts: 6,257 Location: Berkeley, CA Expertise: I live coffee
Espresso: Elektra T1 - La Valentina -... Grinder: Mahlkönig K30 Vario -... Vac Pot: Yama 5-cup Drip: CCD, Chemex Roaster: No, no, not another...
Posted Sun Sep 15, 2013, 12:58pm Subject: Re: Honduran Coffee
Well, despite your characterization, there *is* method to my madness . . . clearly no one else has ever experienced that phenomenon, either.
I don't know if you like wine or not, but think of the bean's origin as the grape, and its roast level as oak. It's possible to have so much oak on the wine as to (basically) taste nothing but oak -- thus obliterating the grape itself to the point where experienced tasters will have no idea what grape(s) were used to produce the wine. Similarly, the darker the roast, the more the coffee tastes of the roast, and less of the bean's origins. This is pretty much a hard, stedfast rule -- I won't say there are no exceptions, but in 40+ years of drinking coffee and espresso, I've never found one.
Bottom line: if YOU like it, ENJOY it! But it's extremely difficult for any of us to make recommendations, other than to say "Google," and surely that's something you thought of by yourself.
P.S. Thanks for the retraction. No one here is out to throw rocks. Honest.
Skylar Senior Member Joined: 15 Apr 2004 Posts: 104 Location: New Jersey Expertise: I love coffee
Espresso: lelit espresso Grinder: lelit grinder Vac Pot: B. D. Electric Drip: chemex Roaster: wok roast and popper, heat...
Posted Sun Sep 15, 2013, 2:16pm Subject: Re: Honduran Coffee
Sweet Maria has a Honduran green presently on their list which sounds nice. I see by your profile you use a popcorn popper. May I suggest a trial dark roast of this and see if you might reproduce something of the enjoyable result you had from the commercial package. They say it works nicely for both light and dark roasts. Of course what they refer to as a dark roast may not be in the range of the packaged coffee you have.
Yeah, I do apologise for that remark (Calblacksmith) I realize he was trying to help. I was at work, and just had an unfriendly pilot putting his finger in my chest, and wasn't really in the right mindset for sarcasm...no excuse but that being said. Those particular beans were as you said roasted to an extreme level. Ive tried and roasted a few from sweet marias, Guatemalen, their Monkey, and a few others, not a hunduran and never to the point of fire. I was just interested in the origion of this particular one. I felt that it was interesting, while being mostly charcoal, it tasted good.... a paradox of sorts. I have never done a cupping so I do not have the vocabulary to explain what it tasted like. I just know it was better than anything Ive ever had from that big corp with the green logo mentioned earlier, their stuff tastes more burnt than this did. Thanks for the help guys.
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