El Jutal has a solid coffee "core", a mix of dark chocolate and macadamia nut. Elements of coffee cake come through too: brown sugar and butter, cinnamon, and candied walnuts. City+ to Vienna. Good for espresso.
Ocotepeque is in the southwest corner of Honduras, bordering Guatemala and El Salvador, and has a rich history in coffee farming. The mountain ranges in this region provide altitude, microclimates, and rich volcanic soil that are ideal for farming coffee. This particular farm rests at the foothills of the Celaque National Park and mountain range at 1650 meters above sea level. This coffee is from farmers in and around El Jutal town, and most of them are growing cultivar types such as Caturra, Catuai, Sarchimor, Ihcafe 90, and Bourbon, and are situated between 1600 and 1700 meters above sea level. This is a fully washed coffee using ecopulpers, then sun-drying on patios. The green coffee is hand-sorted, which is ideal for removing defects that make it through the milling process.
The dry fragrance of City+ roasts has a mild bittersweetness, like cocoa powder cookies, a mix of baker's cocoa and raw sugar. Raw sugar sweetness is well represented in the aromatic profile, the wetted grounds creating a scent of brown sugar, and candied walnut, with a carob chip accent. City+ is a good starting place for this coffee, where flavors of light brown sugar and almond are dominant, and with cinnamon accents gives an impression of coffee cake. Speaking of coffee, our Full City roast showed delicious core coffee flavors like baker's cocoa and raw sugars, solid base "coffee" flavors. As darker roasts cool, a flavor of dark chocolate covered macadamia nut and rolled in coconut comes out in the long aftertaste. Full City and Full City+ roasts make fantastic espresso, impressive body and long lasting cocoa/roast bittersweetness.