Honduras Rincon Del Sabor

Origin

• 🇭🇳 Honduras

Tasting notes

Character

• Clean
• Comforting

Producer: Rincon Del Sabor Process: WashedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. Roast: Medium VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. : Pacas, CatuaiCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America., BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars., IHCAFE, Parainema Altitude (MASL): 1987-2,774 Notes: Red Apple, Grape, Milk Chocolate, Brown Sugar High up in the misty hills of Intibucá, Rincón del Sabor — meaning “Corner of Flavour”, is a testament to the tight-knit community spirit of 11 smallholderSmallholderA farmer growing coffee on a small family plot — often under two hectares. Most of the world's coffee is grown this way, typically pooled at cooperatives or washing stations. farmers who proudly named their micro-region after the exceptional taste they knew their land could produce. Growing heirloomHeirloom (Ethiopia)A catch-all label for Ethiopia's thousands of indigenous, largely uncatalogued coffee varieties — used when a lot's exact genetics are unknown. Catuai and Lempira cultivars at elevations up to 1,750 meters, these producers handpick ripe cherries, fully wash them and patio-dry under crisp mountain air to capture the region’s signature clarity and sweetness. The result is a fruit-forward cup with notes of ripe red apple, juicyAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. plum, and caramelized sugar, balanced by citrus acidity and a silky mouthfeelBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. that lingers. United under the Rincón del Sabor name, this group is working lot by lot to strengthen traceability and push quality higher with each harvest which is a real corner of flavour brimming with community pride and the bright future of Honduras’ specialty scene.