This specialty coffee is sourced from the Las Botijas farm in the Comayagua region of Honduras, grown at an altitude of 1700 meters. It is a blend of Bourbon and Typica varieties processed using a natural anaerobic method, where cherries are fermented for 48 hours in closed tanks. This process enhances the coffee's sweetness and complexity. The cup profile features notes of banana and chocolate, with a medium body and medium acidity, resulting in a round and expressive coffee.
Minimal Coffee Roasters is a one person operation run by Vicente, who handles everything from roasting to grinding and shipping. True to the name, the philosophy follows a less is more principle: artisanal slow roasting designed to respect each bean's essence, no additives, no shortcuts. All coffees meet specialty grade at 80 or above on the SCA scale, and the roastery works with seasonal lots to keep the selection fresh and current. Vicente ships across Spain, serving cities from Seville to Barcelona, and is known for a personal touch that extends to handwritten notes in every order.
