Coffee Reviews

Coava - Honduras Benjamin Miranda

Coffee Origin: Honduras, Santa Barbara

Coffee Species:

Coffee Varietal:
Catimor, Pacas

Coffee Elevation:
1,575 - 1,650 M

Coffee Farm:
Honduras Benjamin Miranda

Coffee Roasting Date, Roaster
Coava - 2/24/14

Coffee Processing:
Semi- Washed


The beans have the fragrance of ginger, back current, sundried tomato, wheat, yeast, blackberry, milk chocolate, dill, walnut, sweet pea, and magnolia

The grounds have the fragrances of Eureka lemon, toasted hazelnut, paprika, lavender, lemongrass, saffron, and hops

The aroma is of strawberry, cream, parsley, cumin, bell pepper, cane sugar, coriander, jasmine

This is a Full body coffee with a round, and juicy fell

This is a high sharp dry and quick acidity coffee that is overpowering at first



The flavors of this coffee are of red grapefruit, Kaffir Lime, prune, celery, taro, cocoa nibs, candied kumquat, duck, orange blossom, Tangerine, cane sugar, lavender, bottle brush 

Back notes of black tea and  banana