How It Tastes
Impeccable, sustainable, organic coffee. And there’s no better time to enjoy it than in April: fresh from the farm and fresh from the roastery. For fans of washed coffee, a new crop coffee offers a once-a-year opportunity to appreciate the clean, floral notes at their brightest. The first of its season, Organic Honduras Ocotepeque is juicy, sweet, and pleasantly acidic in each fresh cup.
Don Israel Ventura and Lurvin Ventura are a father-son duo growing organic coffee in the mountains of San Marcos in the Ocotepeque region. The Ventura family began to grow coffee more than 45 years ago on lands where they used to grow corn for sustenance. Today, growing under the shade of lime, banana, and avocado trees, the family’s coffee is the product of a relentless quest for quality.
Starting in November, the Honduras coffee harvest stretches several months. The fruit is handpicked, pulped, rinsed, and held in fermentation tanks before the drying of the beans can begin. Farmers rely on the power of the sun to bring the coffee to the exact point of 11% moisture. Then it needs to rest. It is conditioned in a silo for a month, then graded, trucked, ocean-freighted and delivered to us, which is all to say that from the coffee tree to the Peet’s roastery, we begin to see the highest altitude, highest quality coffees arrive as spring begins.