From our friends at Atlas comes this lovely Honduras COE competitor, farmed by Orlando Portillo.

Acid-7
Body- 5
Texture- honey, white wine, a little fluffy powder'd sugar
Flavor- Out of the bag smells of raspberries still on the vine. Ground brings out a peach tropical acid, honey sweetness and hints of cinnamon. Very clean aroma. When wet a white wine grape emerges, the honey remains and cayenne pepper replaces the cinnamon. Still very clean on the fragrance. In the cup the tropical peach and honey are the most noticable, very sweet and bright. The cinnamon and cayenne are nice subtle hints in the background. The cup stays consistant from hot to cold. The aftertaste is best described as blueberry liquour. Very refreshing and clean as a whole. I've both heard other people describe and have described coffees as chuggable and this one fits into that category.

Aldea El Cielito - Orlando Portillo(GrainPro)
Aldea El Cielto is one of three small villages in the mountains directly north of Lake Yojoa, and the town of Pena Blanca, around an hour south of San Pedro Sula. El Cedral, El Cielito and Las Flores wrap around a volcanic slope, and the villagers' farms range in elevation from 1,500 masl, to as high as 1,800 masl. A government sanctioned nature preserve begins at 2,000 masl, and protects an exotic ecosystem which hosts jaguars, howler monkeys and rare birdlife in addition to other endangered flora and fauna. The extreme elevation of these aldeas, coupled with cool air and frequent mists from the lake below, lengthen the maturation time of the coffee cherries, making them amongst the very last of the coffees to be harvested each year. This combination of variables results in a low production quantity, allowing the extremely fertile volcanic soil to impart an incredible amount of character into the coffee.



Orlando Portillo's farm is situated between the aldeas El Cedral and El Cielito, though officially, Finca Portillo is in Cielito. The elevation of the farm ranges from 1,500 to 1,650 masl, and is made up primarily of Pacas and Catuai varieties. Orlando mechanically depulps, ferments and washes his coffee on his farm, then takes the wet parchment down to Pena Blanca to be dried on the patios at Beneficio San Vicente.

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