The Sloth
TECHNICAL:
| Origin: Honduras | Tasting Notes: Blackberry, cherry cola, dark chocolate |
| Region: La Paz | Process: Yellow honey pulped natural |
| Farm/Mill: Roberto Rene Gonz ález | Variety: Bourbon, catuai, pacas |
| Lot: Finca Liquidámbar | Altitude: 5,000ft |
| Name Inspiration: "The Sloth", by Phish | Roast Profile: Light |
MUSIC INSPIRATION:
ORIGIN STORY
This coffee is named after the Phish song, The Sloth. If I could catch The Sloth everytime I went to a show, I would be beaming from my ears (not that I am not beaming anyways from the shows!) And if I’m with my dear friend Eddie and this song drops, you best get out of the way ‘cuz he’s about to get loose. We think Sloths are so cool, and what makes this coffee so cool is the unique processing, Pulped Honey. In this process the outer skin of the cherry is removed, it is semi-washed but they leave the mucilage/fruit part on the seed and they dry. This mucilage has a sticky texture, sweet flavor, and a golden amber color reminiscent of honey. Producers in Central America called the mucilage (“honey” in Spanish), and so, the method was dubbed the honey process. By leaving some of the fruit on, this imparts some very recognizable fruit flavor characteristics. The flavor is a combination of a washed coffee and a natural process coffee. You retain some of the acidity from being semi-washed, but don’t get the full blown flavor of a straight natural. We love this flavor and we are excited to share this special coffee with you!
