HONDURAS ROBERT FIGUEROA

24.5 USD

tasting notes: peach, honey, navel orange Variety: Caturra Altitude: 1600 masl Processing: Washed Fermentation: 24 hours traditional Roberto Figueroa's small 3.5 hectare farm is in the Western Honduras Department of Santa Barbara, near the Guatemala border. Roberto grows Pacas and Caturra varieties and processes them meticulously, fermenting for 24 hours and rinsing four times in clean water. Our friends at Beneficio San Vicente dry mill Roberto's coffee in nearby Pena Blanca and ensure continuing quality through the final processing and exporting stages. This year, Roberto's Caturra lot is crystal clear and viscous with white peach, honey, and navel orange.

Origin

Honduras Santa Barbara

Process

washed

Varietal

Caturra

Altitude

1600 m