![\"Honduras](\"https:\/\/themodernbarista.com\/wp-content\/uploads\/2017\/08\/tmb_honduras1.jpg\")
August’s reserve subscription is Honduras La Campa. This is only the second time that I have seen a coffee from Honduras, the first being Honduras Premier.
\nThe terrain in Honduras is rugged and\u00a0precipitous, so getting ripe cherries has been a challenge. I am extremely delighted by this cup, unexpectedly fruity and complex with notes of plum and caramel.<\/p>\n
This is the second to last reserve subscription coffee that will be available, as the online store is closing in October. I will miss my exclusive coffee every month, but I know Starbucks will come up with something new and exciting to continue to delight us and expand our coffee journey. The final coffee will be Colombia la Casiana, which you can still get (until September 3rd) here<\/a>.<\/p>\n <\/p>\n Honduras La Campa is a fully washed coffee with a medium body and medium acidity with notes of currant and plum with a sweet caramel finish.<\/p>\n When we first tried this coffee, I paired it with fresh plums and a salted caramel chocolate sauce. I really liked this coffee with the fresh plums, but I thought the flavor could be even more transformed if the plums were grilled. Using that idea, I decided to bake the plums and transform them into fruit leather.<\/p>\n Honduras La Campa<\/p><\/div>\n Making fruit leather is super easy, and you can either do it in a food dehydrator or your oven! this is not the first time<\/a> I’ve made fruit leather for a coffee tasting. There are so many different types you can make to pair with different coffee. Plus it’s super easy to do!<\/p>\n![\"Honduras](\"https:\/\/themodernbarista.com\/wp-content\/uploads\/2017\/08\/tmb_honduras2.jpg\")
\t\nPlum & ginger fruit leather<\/div>\n<\/div>\nAuthor: Jocelyn Freeman<\/span><\/div>\n\nIngredients<\/div>\n\n