A Medium-Dark roast, this organic, high elevation coffee reveals notes of caramel, spice, and brown sugar with balanced acidity and rich, bold taste. Honduras is known for growing high altitude coffee, with every farm exceeding 1km above sea-level, crowning it the second-highest coffee producer in South America. The natural altitude makes for slow-maturing cherries, allowing for complex flavors to develop for longer, resulting in a more complex, yet balanced cup of coffee. Certifications: SHG/SHB- “Strictly Hard Bean/ Strictly High Grown”; a qualification of this coffee that certifies this coffee to be grown at high altitudes, specifically above 1350m, arguably the ideal height for gourmet coffee. The long maturation of the coffee cherries allows for greater development of nutrients in the bean, making them denser and more flavorful. This makes for a complex body and balance with the right amount of acidity to bring all the components together. EP- “European Preparation”; a processing verification that guarantees the beans are hand-sorted to remove any sub-par beans and foreign material such as dirt and leaves.
