SANTA BARBARA, HONDURAS
NOTES: STONE FRUIT, PLUM, HONEY, BALANCED
We are excited to offer this direct relationship coffee from producer Edgar Erazo in the Santa Barbara area of Honduras. This area is known for its “cup of excellence coffee.” We found this coffee through the work of Benjamin Paz and Kevin Bolan in Honduras. The coffee from Erazo’s farm is dry fermented for 16-24 hours and washed 4-5 times and then dried on raised parabolic drying beds. This coffee is incredibly sweet with stone fruit and plum and a balanced round body.
Farm: Edgar Erazo
Location: El Cidra Community, Honduras
Variety: 100 % Pacas
Process: Dry Fermentation, Washed
Elevation: 1550 - 1580 masl