Honduran Edgardo Tinoco – True North Coffee Roasters

Honduran Edgardo Tinoco

This is True North's first natural processed Honduran coffee. The aroma of the ground coffee can trick even coffee aficionados into thinking they are about to brew a natural Ethiopian. The coffee is full of blackberry, fudgy chocolate, and soft black currant acidity. This is a deeply flavorful, lush coffee.

Flavor Profile: Fudge, Blackberry, Black Currant

This full natural coffee was sourced from the growing region of Santa Barbara in Honduras and was produced by Edgardo Tinoco at 1,550-1,640 meters above sea level. Edgardo Tinoco has placed in the Cup of Excellence many times for his meticulously prepped coffees and in 2011, he took first place with a 90 point coffee.

Specifications

Country: Honduras
Elevation: 1550 to 1650 M.A.S.L.
Harvest: April 2020
Process: natural (dried in the cherry)
Region: Ojo de Aguita

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Flavors

This is True North's first natural processed Honduran coffee. The aroma of the ground coffee can trick even coffee aficionados into thinking they are about to brew a natural Ethiopian. The coffee is full of blackberry, fudgy chocolate, and soft black currant acidity. This is a deeply flavorful, lush coffee.

Flavor Profile: Fudge, Blackberry, Black Currant

This full natural coffee was sourced from the growing region of Santa Barbara in Honduras and was produced by Edgardo Tinoco at 1,550-1,640 meters above sea level. Edgardo Tinoco has placed in the Cup of Excellence many times for his meticulously prepped coffees and in 2011, he took first place with a 90 point coffee.

Sourcing and Processing Information

This is True North's first natural processed Honduran coffee. The aroma of the ground coffee can trick even coffee aficionados into thinking they are about to brew a natural Ethiopian. The coffee is full of blackberry, fudgy chocolate, and soft black currant acidity. This is a deeply flavorful, lush coffee.

Flavor Profile: Fudge, Blackberry, Black Currant

This full natural coffee was sourced from the growing region of Santa Barbara in Honduras and was produced by Edgardo Tinoco at 1,550-1,640 meters above sea level. Edgardo Tinoco has placed in the Cup of Excellence many times for his meticulously prepped coffees and in 2011, he took first place with a 90 point coffee.

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