Tasting notes: Vanilla bean, Choc-malt, honey.
Recommended recipe: 22g in, 45ml out, 27-30 sec - ratio 1 : 2.1 (so Breville/ Sunbeam are approx. 33ml out).
Grown in the highlands of Santa Rosa, Honduras, this organic washed lot is the result of generations of coffee knowledge meeting a modern focus on quality, traceability and sustainability. Supporting hundreds of smallholder producers throughout western Honduras, the local milling network plays a vital role in elevating both cup quality and farming standards across the region.
During harvest, freshly picked coffee arrives daily from surrounding farms, where each lot is carefully recorded and assessed to maintain full traceability from farm to cup. This attention to detail not only helps preserve quality, but also supports environmentally responsible farming practices and long-term sustainability for local communities.
All coffees contributing to this lot are organically grown under shade at high elevation, hand-harvested and traditionally washed. Producers are encouraged to focus on careful picking, water conservation and improved processing methods, with quality premiums paid back to farmers whose coffees stand out both physically and in the cup.
Santa Rosa has become one of the defining regions behind Honduras’ rise in specialty coffee. Once overlooked on the global stage, Honduras is now recognised for producing coffees with remarkable sweetness, structure and terroir-driven character — the result of years of investment, education and dedication from producers across the country.
I
Tasting notes: Vanilla bean, Choc-malt, honey.
Recommended recipe: 22g in, 45ml out, 27-30 sec - ratio 1 : 2.1 (so Breville/ Sunbeam are approx. 33ml out).
Grown in the highlands of Santa Rosa, Honduras, this organic washed lot is the result of generations of coffee knowledge meeting a modern focus on quality, traceability and sustainability. Supporting hundreds of smallholder producers throughout western Honduras, the local milling network plays a vital role in elevating both cup quality and farming standards across the region.
During harvest, freshly picked coffee arrives daily from surrounding farms, where each lot is carefully recorded and assessed to maintain full traceability from farm to cup. This attention to detail not only helps preserve quality, but also supports environmentally responsible farming practices and long-term sustainability for local communities.
All coffees contributing to this lot are organically grown under shade at high elevation, hand-harvested and traditionally washed. Producers are encouraged to focus on careful picking, water conservation and improved processing methods, with quality premiums paid back to farmers whose coffees stand out both physically and in the cup.
Santa Rosa has become one of the defining regions behind Honduras’ rise in specialty coffee. Once overlooked on the global stage, Honduras is now recognised for producing coffees with remarkable sweetness, structure and terroir-driven character — the result of years of investment, education and dedication from producers across the country.
I
