Let's get real for a minute.
Honduras is now the top coffee producer in Central America and sometimes people can confuse that for meaning it's overproduced and average at best. They couldn't be more wrong. This coffee is everything.
From Comayagua, a forested region way high up in the mountains, Guama Danta Reserve coffee is grown by a group of over 87 smallholder farmers. These are people who have been growing coffee for decades, often being in business generation after generation. The farmers who first started harvesting coffee in this region likely weren't scientists. They didn't have empirical evidence that the red clay soil was key for plant nourishment and that their climate could help produce complex, tasty as f*ck coffee. But they did know that they had something truly stunning on their hands.
Grown at an altitude somewhere around 1,350 meters above sea level, harvested in February, washed, and then dried in the warm glow of the Honduran sun, the profile of this coffee is what we'd consider easy drinking, but not to be mistaken with boring. It's got all the class that that you want in a glass.
We roast this coffee to a pleasantly dark character, going right to that edge where the dark chocolate is highlighted, but keeping any acrid, burnt flavors out of the way.
Classic notes of hot chocolate and roasted almonds sheltered in a strong body, showcasing a low to medium amount of acidity - really just enough to balance out the natural sweetness of the beans. This is the sort of coffee that we'd be happy drinking any morning out on our front patio, saying hello to the neighbors as they walk by with their cute and cuddly dogs.
FYI. Guama is the name for the South American "ice cream bean" and Dàntǎ is the chinese word for a custard tart. This has nothing to do with the coffee itself, but we thought you might want to know.