Coffee originates from Central America, from Honduras, from the Santa Barbara region. Grown at an altitude of 1500 m n.p.m., variety Parainema, processing method Washed.
Honduran coffee from Santa Barbara is characterized by an intense citrus profile typical of the Parainema variety. In the cup, dominant notes of grapefruit, cranberry, and honey with a long, sweet finish. Recommended for filter brewing methods.
Information comes from publicly available sources.