甜橙、柚香、甘蔗、黑糖
Orange. Grapefruit. Sugarcane. Molasses.

About this coffee :

聖塔芭芭拉（Santa Barbara）是宏都拉斯地區的名稱，但它也是貫穿該國這一地區的山脈的名稱。在過去的幾年中，前面提到的一個特殊的山坡已經成為宏都拉斯 CoE 獲獎者的最大出產區。擁有最聰明，最有創造力的農民的最成功的農場是彼此幫助的鄰居，以精益求精。

在這個山坡上種植的主要是帕卡斯（Pacas），一種類似於波旁的咖啡品種，還種有黃卡圖阿（YellowCatuaí）和帕卡瑪拉（Pacamara）。在這樣的區域（最靠近叢林，因此會下雨）處理咖啡果具有挑戰性。

特別地，乾燥過程是特別苛刻的。但是，當這些過程得到精確控制時，看似有問題的因素（例如在嚴苛條件下乾燥）才是使這一地區的咖啡特別有趣的原因。因為這裡生產的咖啡是中美洲其他地方都沒有的具有風味屬性的咖啡。

這日曬咖啡在該地區很少見，可製成超級果香的咖啡！帶有甜橙，葡萄柚和甘蔗的果香，並帶有糖蜜黏膩的甜餘韻。一杯美味的咖啡，開始您的一天！

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 :