Grown in perfect conditions at an altitude of five thousand feet, the Coban coffee plants benefit from warm moist Caribbean trade winds that create even temperatures, regular rainfall and a constant cloud cover.
Coban coffee is reminiscent of a fine wine.
The first impression of Coban being fruity and almost strawberry-like in flavor is quickly replaced by the spicy second notes. The finish is lingering and very smooth with a touch of chocolatey sweetness. Endangered and unable to be kept alive in captivity, the quetzal thrives in the Coban cloud forests, one of its last remaining habitats on earth. The Santa Cecelia Estate which extends over much of the Coban region has succeeded in preserving the wildlife's natural surroundings through the use of environmentally-conscious farming methods such as alternating growing areas and maintaining tracts of virgin forests. Estate coffees, which are becoming much sought after among coffee-lovers and connoisseurs in the U.S., are those grown and produced on one coffee farm, often run for generations by families who are dedicated to exacting standards.