Description
BEAN INFORMATION
Origin: Honduras
Region: La Peñita, San Sebastián, Comayagua
Altitude: ~1,600 masl
Process: Fully washed, 24–36 hr anaerobic fermentation, patio pre-dried, sun-dried 9–12 days
Varietal: Gesha, Lempira, Pacamara, SL28, Yellow Catuai
Taste Profile: Milk chocolate, toffee, biscuit, smooth & warm
Suitability: Espresso,
Recommendations: Roast medium for sweetness; works black or with milk
Coffee Description
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This single-estate microlot is grown by Rosa Dimas Funez at Finca El Roble in the hills of La Peñita, Honduras. Careful anaerobic fermentation and sun-drying produce a clean, sweet, and balanced cup that highlights chocolate and toffee notes, with a biscuit-like finish. Ideal for cafés, home brewers, or anyone seeking a flavourful, approachable single-origin coffee.
