A few years ago, Chuck Rabonowitz called me and told me that he had some Honduran beans from a friend’s farm. He wanted me to roast them for him. I never say no- you never know whether that batch of beans will be the best coffee you’ve ever tasted. I am quite prejudiced against old coffee beans, though-that is, coffee that was picked 3 or more years ago. Most of the time, I find that older beans aren’t stored properly with the proper humidity. They are either dried out or over fermented. Chuck told me that the beans were three years old. Great incredulity was kept private. I invited him to Chazzano and I roasted the beans. Shocking. The “old” beans were bursting with berry, specifically dark cherry, cinnamon and it was a lovely medium bodied coffee.
Carlos, the plantation owner, has a full-time job in the states and owns the farm in Honduras. It is extremely difficult to grow high quality coffee and to ship it to the states. There are so many crucial steps that occur months before you experience the coffee at Chazzano Coffee Roasters.
1. Planting the coffee and ensuring that the soil quality remains high.