Los Cipreses is made up of the coffees of four neighboring coffee producers 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 can be stark. Los Cipreses performed very well at a wide range of roasts, convincing sweetness in our lightest City roasts, as well as balanced bittersweetness in roasts nearing Full City+. As such, this is a great option for poppers, or other roasters where heat control is an issue.
Los Cipreses has an interesting sweetness in the the dry fragrance, like that of raw Brazil nut and hazelnut, along with a smell of milk chocolate powder. The wet aroma is like warm pistachio cookies, with white frosting, accents of malt powder and nutmeg on the break. Brewing a City roast shows a surprising fruited side to the coffee, a flavor of red apple that hangs on long in the finish. Accompanying sweetness is also pectin like, berry jams with a moderate level of roasted and raw nut notes. As the cup cools, I'm reminded of the hazelnut sensed in aroma, and gives off an impression of hazelnut syrup. Bittersweetness can be built up quite a bit with roast level, and at Full City, Los Cipreses has a pleasant flavor of semi-sweet chocolate chips and marzipan, fading to a fruited tea accent in the long aftertaste.