Best For
Best Brewed As: V60 · Chemex / AeroPress · Espresso · Cold Brew
You'll Like It If:
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You enjoy red apple, stone fruit and panela-like sweetness.
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You want a creamy, rounded body with a brighter juicy acidity.
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You want a Honduran natural that works in both filter and espresso.
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You are comparing Central American naturals by region rather than assuming they taste the same.
Tasting Profile
Tasting Notes: Red Apple · Stone Fruit · Panela · Citrus · Dried Fruits
Body: Creamy & Round
Acidity: Medium-High & Juicy
Sweetness: Strong panela-like sweetness
Finish: Smooth, juicy and sweet-citrus
Coffee Details
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Field
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Value
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Origin
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Honduras
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Region
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Mercedes, western Honduras
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Process
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Natural
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Elevation
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1,550 MASL
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Varieties
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Catuai, Caturra
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Drying
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Raised beds, 20–28 days
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Harvest
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November–March
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Why This Coffee Tastes This Way
Honduras Cafesmo shares several tasting descriptors with Costa Rica San Isidro in the current 1718 catalog, so its page should not invent differentiation that is not supported. Its genuine uniqueness comes from the Mercedes origin, 1,550-metre elevation, Catuai/Caturra varieties, 20–28-day raised-bed drying and the way 1718 describes the body as creamy and round. The product therefore earns uniqueness from verified provenance and production details, while the tasting profile remains transparent even where it overlaps another coffee.
Recommended Brewing
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V60: A clean filter can highlight the red-apple and citrus side while keeping panela sweetness visible.
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Chemex / AeroPress: Useful for exploring the same fruit profile with different levels of body and concentration.
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Espresso: Can work as a brighter, fruit-led espresso when carefully dialled.
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Cold Brew: A practical option when you want the panela and dried-fruit side in a cold cup.
1718 Brewing Tip: Because this coffee overlaps Costa Rica San Isidro in tasting notes, choose between them by provenance and body preference rather than assuming one origin is automatically brighter or sweeter.
Traceability & Sourcing
1718 data identifies Mercedes in western Honduras, 1,550 MASL, natural processing, Catuai and Caturra, raised-bed drying and the November–March harvest period.
Learn More
Frequently Asked Questions
What does Honduras Cafesmo taste like?
1718 describes it with red apple, stone fruit, panela, citrus and dried fruits, with a creamy round body and juicy acidity.
How is Honduras Cafesmo processed?
It as a natural-process coffee dried on raised beds for 20–28 days.
How is it different from Costa Rica San Isidro?
The two coffees currently share several tasting descriptors. The verified differences are origin, elevation, drying duration and body description, so compare those facts rather than forcing a flavor difference that is not documented.
