Honduras, La Tigra

Is it a coincidence that El Sauce is the region behind this coffee bursting with flavour? We think not! Introducing a Parainema lot from producer Jose Andres Castillo Mejia, who’s been fully immersed in the specialty coffee scene since his first foray into microlots back in 2018. His passion is exemplified in this coffee’s meticulous processing, which included 48-hour fermentation and a 20-day drying period within a parabolic solar dryer. The resulting natural coffee is light, yet robust, with piquant plum notes and lots of chocolatey goodness on the finish. LINK: SINGLE ORIGIN COFFEE GRIND SIZE CHART