This is my second coffee from Coava Coffee Roasters, as well as the second Honduras offering from them. I first heard of Coava when researching Able Brewing and their Kone (reusable metal filter) that can be used in the Chemex. I had ordered their David Mancia last year and it quickly became one of my favorite coffees of the year. Coava sells their coffees in 250g bags, which as I’ve mentioned before is great for me as I can get through the coffee without leaving as much to be aged (as say a 12oz or 16oz bag). Today, we look at Benjamin Miranda, Honduras.
Roaster: Coava Coffee Roasters
Origin: Honduras, Santa Barbara
Producer: Benjamin Miranda
Process: Fully washed
Varieties: Pacas, Catimor
Elevation: 1,575 - 1,650m
Woodneck | 31g © to 433g (w) | 3:50 total time | 202 degrees (preferred method)
Nose is spiced and fruitied at the same time
The beginning of the cup has a spice that really catches you. Cayenne, nutmeg or pepper - something distinct is what I will say.
It has a bold flavor but in terms of body presentation it is quite reserved. It stays in the rear of the mouth without much width and a strong hitting citrusy acidity.
Tropical fruit notes are there, but covered in chocolate. It has a velvety finish but it isn’t filling the whole mouth. It’s a little weird, truth be told. Not off-putting, just has me confused about the body. It is very narrow, but has a lot of elements indicative of a big body.
As it cools more it begins to change and grows sweeter. Chocolate covered cherries arrive with bursts of juiciness. The cup gains a significant depth, but still stays pretty narrow.
Woody notes seem to appear in the finish too, and grow more prominent as the cup cools further. The acidity seems to have dropped in intensity, or atleast isn’t as present.
Spice, chocolate, cherry.
Clever | 34g © to 493g (w) | 2:30 then drop | 205 degrees
Nose of spice and cherry
Co-host of the I Brew My Own Coffee Podcast and always has all the chocolate. I also love to play board games. Yea, let's go do that right now.