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Lote Mendez has a burned sugar sweetness, with high % dark chocolate bar, roasted cacao nibs, sweet pipe tobacco, and honey wheat. A BIG bodied cup. Full City to Vienna - great for dark roasting. Good for espresso.
The farm of Jose Noel Mendez is located in the Buenos Aires community of Honduras. We found the farms to be quite high in this region, the lower part of the coffee lands planted around 1600 meters, and all the way up near 1800. Much of the coffee planted in the area are local Catimor types, displaying high resistance to the devastating coffee plant disease "roya", or leaf rust. They also tend to produce large sized beans, 16 - 19 screen sizes. Put these beans side by side with one of our Guatemalan coffees and the size difference is stark. I think this coffee shows best right around Full City roast level, sweet and bittering tones well in balance. This is good for those using roasting machines that lack efficient heat adjustment (or any!). It can be difficult to roast the bean's interior in, say, a popcorn popper when shooting for a City roast level due to the combination of high heat and short roast duration. So as a starting point, I recommend trying to stop the roast a few seconds after 1st snaps have finished, the bean texture should be completely smooth at this point. This is a great coffee for dark roasting too, taking on intense bittersweetness with 2nd snaps.
At Full City, the dry fragrance has a scent of pungent molasses, and aromatic wood. Pouring hot water brings up strong smells of caramelizing sugars and fresh herbs, along with an intense dark cacao smell, especially prominent on the break. This is a fantastic coffee option for folks who appreciate the interplay of bittering and sweet coffee qualities, unobstructed by high notes, and leaving much behind to contemplate in the finish. Burned sugar and dark cacao flavors abound, Full City roast for me is where the best balance is found, and this dense profile is lightly accented by notes of sweet pipe tobacco, and honey wheat. Body is huge, making for a pleasant texture on the palate. A must try for those interested in Latin American single origin espresso (SOE), or try using as a the bittersweetness/body base component in an espresso blend (using as 2/3 to 1/3 dry processed Ethiopia and 1/3 washed Guatemala yielded incredible results - tart fruit notes engulfed by dark chocolate, and with a sweet finish). At Full City, our SOE shots were viscous, witha flavor of high % dark chocolate bar, bittering chunks of roasted cacao nibs, and low-to-no acidic brightness.