Behind the Cup: Honduras - Jam Session
Press play on this one and something's definitely leaking. Equal parts mixtape and fruit preserve, Jam Session doesn't so much pour as ooze - a flavour bomb that's been cooking since '91.
The Cup
Apricot jam hits first - thick, cooked-down, the kind you'd spread on toast — before a malty, almost beer-like backbone rolls in underneath, savoury and full. Honey sweetness threads through the middle, and the whole thing finishes creamy with a flash of brightness right at the end, like someone turned the volume up for the last few bars.
Behind the Beans
Roger Dominguez took over his father's farms in Marcala, Honduras, back in the early '90s, and has spent the years since getting particular - properly particular - about his wet-milling and drying. This lot goes through a full natural process: cherries picked ripe, sorted for quality, then dried slowly on raised beds and patios for a month or more, patient work that builds the jammy depth this coffee is named for. It's sourced for us by Cafe Imports, who have been connecting roasters with exceptional producers for decades.
How to Drink It
Pull it as espresso if you want that malty backbone turned up loud. Brew it as filter on a slow morning and let the honey and brightness stretch out - either way, this one's better loud than quiet.
THE SPECS
Personality: Off Leash
We taste: Apricot Jam • Malty • Honey • Creamy & Bright
Origin: Finca La Cueva, Marcala, La Paz, Honduras
Altitude: 1,500 MASL
Producer: Roger Antonio Dominguez Márquez
Variety: Parainema
Process: Natural
Roasted For: Espresso or Filter
Imported by: Cafe Imports