Honduras (Cold Brew Kit)

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MEDIUM-DARK ROAST. Roasted and shipped on Thursdays; order by Wednesday.
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Each Cold Brew Kit contains four compostable mesh bags, each filled with 3oz (85g) of coarsely ground coffee. All you need is a jar, lid, water, and some time. Each bag makes up to 24oz (700ml) of coffee concentrate, 96oz (2.8l) per Cold Brew Kit.

To make cold brew coffee concentrate

  • Place coffee-filled mesh bag in a clean quart jar or pitcher.
  • Add 3 cups (700ml) water and cover (can be placed in refrigerator or brewed at room temperature).
  • Wait 12-18 hours.
  • Remove and compost/discard the mesh bag with coffee grounds.
  • Add ice, water, milk, and/or ice cream to taste (or heat for hot coffee drinks).
  • Concentrate can be stored in refrigerator up to two weeks.

We encourage you to experiment! Find more cold brew information and tips at wanderlustcoffees.com/coldbrew.

Medium body and bright acidity, with hints of cinnamon and milk chocolate, and great balance and complexity, from the Copan region. The coffee beans are organically grown and fairly traded, and air roasted in small batches in Lancaster, Pa.

Co-op: CAFESCOR 
Grade: SHG EP
Region: Copan
Altitude: 1,400 – 1,600 M above sea level
Processing: Fully washed and sun dried
Varietal: Catuai, Caturra, Lempira, Bourbon

The Country
Honduras is located in the heart of Central America, with Guatemala to its northwest, El Salvador to its southwest, and Nicaragua to its southeast. It has a broad expanse of Caribbean coastline to its north and its southernmost part opens into the Gulf of Fonseca, part of the Pacific coast. Its terrain includes coastal coastal lowlands (on both costs) as well as plains/sierras in the north, but the bulk of the land is forested highlands. It is in these highlands where Honduran coffee is grown. 

The Coffee
Coffee came to Honduras in the 18th century but was not a significant crop. As transportation in the country improved, coffee growing increased. In the 21st century the amount of coffee grown in Honduras increased dramatically. The altitude in the Coban region affects how quickly coffee beans ripen, giving them more time (because of the cold nights) to sweeten.  

The Co-op
In 2014, 25 small coffee producers in the Casitas District, in the town of Corquin, Copan, formed the co-op called CAFESCOR (Cafes Especiales Corquin, S. A. de C. V.). Since that time, the co-op has grown to over 131 partners farming over 400 cultivated hectares. With a wet mill in the community of Las Casitas and a dry mill in the community of Jimilile, the co-op partners are committed to continue growing and gaining recognition for excellence in coffee production.