Coffee Description
C-E-L-E-B-R-A-T-E good times, c’mon! Look to the future every morning with our new Honduras La Paz single origin. It’s bright, brilliant and promises a better tomorrow with sophisticated complexity and elegant sweetness. Flavor notes of honeydew and cane sugar make this limited-edition coffee enjoyable for everyone… get it while the getting’s good!
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Medium
Roast Level according to Crema
Refers to the roast level in comparison with all the coffees on Crema.co.
Medium
Process
Natural
Elevation
6,000 masl
About Rene Roberto of Honduras
Honduras La Paz is produced by Roberto Rene González and processed as a micro-lot at the Cooperativa Regional de Agricultores Orgánicos de la Sierra (RAOS) where Roberto is a member and the general manager. Roberto and his wife Odalma own a 49 acre farm located in the municipality of San Jose within the department of La Paz, Honduras. Roberto provides year-round employment for six members of his community and during the harvest he hires more people to assist with picking, sorting, depulping, fermentation, and drying parchment at the micro-mill located on his farm.
Cooperativa Regional Mixta de Agricultores Orgánicos de La Sierra (RAOS) is a Honduran co-op that produces and trades high quality organic coffee, with a focus on the specialty coffee market. Today, the co-op has around 250 members, all organic coffee producers, with a combined cultivation area of around 950 hectares. The cooperative is known as one of the pioneers in Honduras in terms of organic coffee production and trading.
Our coffee expert
Aubrey Mills
6+ years experience as Coffee Taster, Wholesale Director, barista and Coffee Quality Director.
Aubrey Mills is steeped in coffee. Not literally, of course, but since 2013, she’s been preparing and tasting coffee for a career. Initially as a barista at the Portland, OR Insomnia Coffee and Dapper & Wise, her job was to stay on top of quality and help customers find coffees they were excited about. This involved tasting all the coffees they’d be serving that day, dialing in espresso or approve a drip recipe.
She soon became Director of Wholesale at Dapper & Wise, where she regularly cupped at quality control cuppings with the team, hosted cuppings for the public and trained wholesale partners on proper coffee preparation. In the role of helping to maintain Dapper & Wise’s menu of diverse flavor profiles, roast levels and processing methods, Aubrey also visited coffee producing countries. She says, “Traveling to origin and experiencing the beginning of the coffee journey has given me greater perspective for how many variables can impact flavor in the final cup.”
Along with her on-point palate and killer coffee know-how, Aubrey brings creativity, sparkle and grace to everything she does, actively looking for opportunities to showcase the value of specialty coffee and address sustainability issues in the industry.
had this to say:
Aubrey Mills is steeped in coffee. Not literally, of course, but since 2013, she’s been preparing and tasting coffee for a career. Initially as a barista at the Portland, OR Insomnia Coffee and Dapper & Wise, her job was to stay on top of quality and help customers find coffees they were excited about. This involved tasting all the coffees they’d be serving that day, dialing in espresso or approve a drip recipe. She soon became Director of Wholesale at Dapper & Wise, where she regularly cupped at quality control cuppings with the team, hosted cuppings for the public and trained wholesale partners on proper coffee preparation. In the role of helping to maintain Dapper & Wise’s menu of diverse flavor profiles, roast levels and processing methods, Aubrey also visited coffee producing countries. She says, “Traveling to origin and experiencing the beginning of the coffee journey has given me greater perspective for how many variables can impact flavor in the final cup.” Along with her on-point palate and killer coffee know-how, Aubrey brings creativity, sparkle and grace to everything she does, actively looking for opportunities to showcase the value of specialty coffee and address sustainability issues in the industry.
"Delicate and comforting, this coffee has many approachable flavors to offer. I taste cashew butter, cantaloupe and agave. A long finish with a silky body, this coffee needs no milk but can handle it. "
Drink Coffee Do Stuff
DRINK COFFEE DO STUFF is a specialty coffee roastery in Truckee, CA, conceived at 12,000 ft on the Saas-Fee glacier of the Swiss Alps. The vision for DCDS is rooted in the professional snowboarding career of founder Nick Visconti, who traveled the world crushing the snowboarding circuit and drinking coffee from Switzerland to Patagonia. This roving lifestyle birthed an intentional roasting company centered on the intersection of extraordinary coffee and extraordinary life.
Founded in 2017 in Visconti's hometown of Truckee, DCDS is distinguished by its focus on 'altitude coffee'—coffee grown on hill and mountain slopes throughout the equatorial zone and roasted at 6000 feet in the Sierra Nevada mountains—which results in a sweeter, more subtle cup. Relationships matter too at DCDS, not just because Visconti marks his friendships in coffee cups and boards, but because they are the foundation of a life lived well.
We all have the ability to live our own versions of an extraordinary life, and 2019 Good Food Award-winner DCDS celebrates this truth. As Visconti says, "We wear our hats backwards, live our lives forwards, and ride our boards downwards!"
