region: Las Peñitas , Santa Barbara, Honduras
farm: Beneficio San Vicente
producer: Dionisio “Don Nicho” Hernandez
elevation: 1515 meters above sea level
process: fully washed, patio dried
The aroma coming off my cup is delightfully fragrant. Sweet, bright, and fruity, with scents of dark chocolate, vanilla, dark berries, and citrus.
The first few sips present my palate with a silky coffee that’s on the lighter side of medium-bodied. Up front, the coffee features flavors of bittersweet dark chocolate, vanilla, candied walnut, and a slight earthiness. As it cools, however, the cup explodes like a Gusher—bright and vibrant fruits cracking through the crust. Blackberry, watermelon, mandarin, apple, mango, and black cherry through a clean finish.
I don’t do Best Coffees of the Year lists anymore since I’ve slowed down the amount of reviewing I do here at the Table. However, if I did, Stovetop Coffee’s Honduras Don Nicho would be a clear contender for the #1 spot. And, really, its only competition would come from Stovetop Coffee’s Ethiopia Kochere and their Costa Rica La Cuesta. (On a similar note, I’ve also never given out awards at the end of the year, like the Sprudgies. However, if I did, I would absolutely award Roaster of the Year to Stovetop Coffee Roasters.)
The Honduras Don Nicho was stellar—layered, sweet, bright, and silky, with a lot of dynamics, complexities, balance, and cleanliness. Truly it may well have been the best coffee I had this year, and perhaps the best Honduran coffee I’ve had at the Table, period.
*content courtesy of Novel Coffee Roasters
**content courtesy of Stovetop Coffee Roasters
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Andrew is a husband, father, dog lover, craft beverage enthusiast, content creator, and niche market Internet celebrity. Formerly of A Table in the Corner of the Cafe and The Pulitzer Project and contributor to Barista Magazine and Mental Floss, he’s been writing on the Internet for years.