Honduras has great coffee ... the problem can often be getting it out of the country in good shape, and getting it shipped here promptly. It's ironic that one of the closest coffee origins to the US is one of the hardest in terms of logisitcs. Honduras has a long history of growing cheap arabica for quantity and price, not cup quality. All that is really changing due to the great efforts of NGO organizations, the Honduran government and the various quality initiatives such as Cup of Excellence. Here we have some of the results: a crisp, flavorful cup, light bodied and lively. This lot is produced by a co-op called COCOSAM (Cooperativa Cafetelera Sanmarquena) from the southwestern corner of Honduras. And the cup? There is an herbal-spice scent with anise and sasparilla character, and an aromatic wood suggestion, like cedar bark. The fragrance from the dry grounds and wet aroma are similar, and give a good sense of the cup flavors. The cup has an overall nutty tone (almond and almond skins), and silky mouthfeel ... for a Honduran coffee in particular. It has crisp brightness too, a red apple acidity. In the finish there's also a cocoa powder flavor, not overly sweet, but quite clearly defined. The nice tamarind note, cocoa, almond skin give the cup a slight rustic periphery, but the core flavor aspects are classic, delicate Central flavors all the way. Take it a bit darker (FC+) and the cup has a dark chocolate character with some nice fruited notes.