Coffee Description
This 86.25 point Arabica coffee has a balanced complexity which is a result of the Honduras terroir; when enjoying this coffee as pour over/drip you will notice notes of orange acidity, honey with cherry sweetness, rolling into a strawberry milk chocolate finish. The body of this coffee with percolation is smooth and balanced for daily enjoyment while espresso proves to be of the more juicy. As Espresso you can enjoy bright Mandarin Orange acidity/bitterness, guava sweetness and a hit of strawberries on the nose.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Light/Medium
Variety
Catuai
Process
Washed
Elevation
1750 masl
Region
Lempira
About Jose Claudio Perez of Honduras
Lempira Department of Honduras is located in a mountainous area that’s known for pines, oaks and coffee plantations. On the steep mountains and hills are several springs that carry nutrient rich minerals to different forest areas. Despite the issues of inconsistency with utility services such as electricity, coffee farming is still an important source of revenue for Jose Claudio Perez. After Jose Claudio Perez grows coffee using traditional Honduras farming methods, his coffee is exported through companies like San Vincent located next door in Santa Barbara. Exporting coffee through companies with more resources allows for coffee farmers to negotiate sells to a wider pool of clients.
Lempira, Honduras
KLVN Coffee Lab
We're a specialty coffee roaster in Pittsburgh PA focused on harnessing the inherent and transportive qualities that coffee possesses from its beginning. We roast fresh high quality beans from around the world on a Probat UG 15 Retro gas drum roaster. With our customers in mind, we roast with the aim for clarity and longevity in flavor to last past even 6 weeks from the roast date. Over several weeks we sample roast 10-15 samples bi-weekly until we find the right selection for our customers. When selecting coffee we aim to find high quality washed arabica beans that are below 15% water activity and range from 86-98 points on the SCA cupping scale. Starting out with high quality beans helps us when we roast to a light medium development to express fruit forward note(s) while keeping the green note(s) minimized. KLVN Coffee Lab roasting style was inspired by Nordic Roasting style, then shortly evolved into our own style that presents similar characteristics but more developed. It's common for customers to walk into our roaster every 6 weeks to buy 2-3 bags for personal use.
