Honduras Santa Barbara

In the cup we taste plum, toffee and cola. We roast this coffee medium to keep those flavours clear.

The cherries are pulped and the beans fermented, washed and dried on raised beds. That gives a clean, bright cup where the acidity is easy to taste.

Details

• Origin Honduras
• Region Santa Barbara
• Altitude 1500 to 1800 m
• Variety Pacas, Catuai
• Process Washed

How to brew it

We roast it for filter. Start with 60 g of coffee per litre of water at 93 to 96 C, for example 15 g to 250 g in a pour-over. It also makes a bright, fruity espresso if you like a lighter shot.

We roast on Tuesdays and Fridays and ship within 48 hours, so your coffee is usually less than a week from the roaster when it arrives. It tastes best between one and five weeks after roasting.