Quantum Coffee Roasters from San Antonio, Texas, are back with another Central American selection. I’ve been digging on their coffees, so let’s dive right into this one!
Purchase this coffee for $7/7oz or $14/14oz
Other reviews in this series: Costa Rica San Juanillo | Ethiopia Yirgacheffe
QUANTUM COFFEE ROASTERS HONDURAS PACAVITA RESERVE
Fidel and Diana Moreno are physics and math teachers, respectively, near San Antonio, Texas. When they fell in love with coffee, they did what many before them have done and started roasting coffee and giving it to family and friends. This blossomed into a legit business in 2017 as Quantum Coffee Roasters, and they’ve done a lot of chocolate and beer collaborations with other local businesses and started to carve out a place in the southwest Texas coffee scene for themselves. Author’s note: I know the picture shows this coffee as being roasted 7/9. To be clear, I am way behind on converting notes to reviews. I am not reviewing and drinking 2-month old coffee. I started a new position at my job recently and the time has been tough to juggle, so know that my notes and thoughts in these reviews were from when the coffee was fresh and I’m simply behind on writing up and posting the reviews themselves!
This morning’s coffee from Quantum is Pacavita Reserve from Honduras. Pacavita is in western Honduras, surrounded by mountains and biological reserves. The farm grows mostly Bourbon, Caturra and Catuai varieties in the 1100-1850masl range. This is a washed coffee and my research says it’s likely organic certified, too. Quantum Coffee Roasters gives us tasting notes of, “nutty, apple butter, orange zest, chocolate.” It’s done to what they consider a “medium” roast.
I’m using my standard pourover setup of a 1:16 ratio of 22g of coffee to 352g of Third Wave Water in a Trinity Origin brewer with Kalita 155 filter. Grinder is a Knock Aergrind.
I’m getting some nice chocolate notes in the aroma from this cup. Taking a sip, this is a medium-bodied coffee with nice sweetness right up front and a delicious, juicy orange acidity in the background. The sweet base of this coffee has some caramel notes as well as milk chocolate, for me. There is also an almond note I’m getting throughout the sip. Toward the mid-sip, that really nice, soft, orange acidity comes in and offers balance to the sweetness and also a pleasant complexity to the cup. This acidic component of the coffee is soft and round and not sharp or harsh in any way. It leaves a bit of a juicy feeling in my mouth, encouraging more sipping right away! This coffee finishes sweet with lots of that orange still on my palate, and the aftertaste has some spices, a hint of black pepper and orange milk chocolate.