Santa Barbara is the name of a region in Honduras, but it is also the name of the mountain range that stretches through this part of the country. The one special hillside mentioned earlier has, over the past several years, become the largest supplier of CoE winners in Honduras. The most successful farms with the smartest and most innovative farmers are neighbours who help each other to refine the best of their lots.
Grown on this hillside are mostly Pacas, a coffee species akin to Bourbon, but also to Yellow Catuaí and Pacamara. It is challenging to process coffee cherries in areas like these, which are closest to the jungle and thus to rain.
The drying process, in particular, is especially demanding. But when these processes are precisely controlled, seemingly problematic factors (like drying under challenging conditions) are what make coffee from this area particularly interesting. Because the coffee produced here is coffee with flavour attributes not found anywhere else in Central America.
This natural processed coffee is rare found in this region, it makes a super fruity cuppa! With fruitiness of sweet orange, grapefruit and sugarcane notes, finish with molasses sticky sweet aftertaste. A great coffee to start your day!
Brewing Recipe :
1 : 15
12th of June
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