Honduras San Isidro Microorganism
Coffee Tree RoasteryAbout This Coffee
This small-lot coffee is from Katia Duke's San Isidro farm in Santa Bárbara, Honduras, at 1,400-1,600 meters altitude. It uses a controlled microorganism fermentation process where carefully selected natural yeasts and bacteria are introduced during fermentation, similar to a sourdough starter. This allows the coffee's sugars and acids to interact in unique ways that enhance sweetness, fruit character, and depth. The varieties are Catuai and Pacas. The coffee is roasted medium to balance clarity and body, with flavor notes of berry jam, juicy sweetness, honeyed caramel, and a complex, evolving finish. This is a rare lot produced in limited quantity.
Origin
Santa Barbara (Honduras)
Flavor Notes
Caramelized, Berry Jam
Roast Level
Medium
Processing
Controlled Microorganism Fermentation
Typology
ArabicaCatuai, Pacas
CT
Coffee Tree Roastery
Opened in 1988 as Toronto's first on site roastery, Coffee Tree Roastery has been a fixture of the Bloor West Village neighborhood for over three decades. Inspired by the aroma of roasting coffee along the Champs Elysees and the ritual of Parisian cafe au lait, the founders set out to bring that same experience to their community. Today, beans are roasted on an American made San Franciscan barrel roaster, with the process visible to visitors most days from their shop at 2412 Bloor Street West. Long before ethical sourcing became a trend, Coffee Tree championed Fair Trade, organic, UTZ, and Rainforest Alliance certified coffees, reflecting a commitment to both quality and the well being of farming communities.
Similar Coffee Beans
