This Honduran natural treasure is a testament to generational wisdom and volcanic terroir—vibrant tropical fruit, rich chocolate undertones, and a syrupy sweetness—that captures the essence of Santa Barbara Mountain's pristine ecosystem. Crafted by Juan Contreras on his Miraflores farm at 1500 MASL, nestled between legendary Lake Yojoa and cloud forest peaks, this COE-awarded coffee showcases the magic of 16-day sun-drying and a unique three-variety blend. Perfect for those seeking a bold, fruit-forward experience with remarkable depth, this is coffee that honors both heritage and the extraordinary biodiversity of Honduras: complex, sustainable, and utterly captivating.
Details:
Region: Santa Barbara, Honduras (Las Flores community)
Process: Natural (16-day solar drying)
Varieties: Parainema (65%), Pacas (30%), Geisha (5%)
Producer: Juan Alberto Contreras Rodríguez (Miraflores Farm)
Grade: EP (European Preparation, zero defects)
Altitude: 1500 MASL
Flavor Notes: Red Grape, Brown Sugar, Peach
Awards: 2017 Cup of Excellence 17th Place
Suggested Brewing Methods and Tips:
Shines as French press or cold brew to emphasize the natural process's rich body and fruit complexity
Use a 1:15 coffee-to-water ratio to balance the intense sweetness and fruit-forward characteristics
Try coarse grind for immersion methods and allow extended contact time to fully extract the syrupy natural sweetness
This Honduran natural treasure is a testament to generational wisdom and volcanic terroir—vibrant tropical fruit, rich chocolate undertones, and a syrupy sweetness—that captures the essence of Santa Barbara Mountain's pristine ecosystem. Crafted by Juan Contreras on his Miraflores farm at 1500 MASL, nestled between legendary Lake Yojoa and cloud forest peaks, this COE-awarded coffee showcases the magic of 16-day sun-drying and a unique three-variety blend. Perfect for those seeking a bold, fruit-forward experience with remarkable depth, this is coffee that honors both heritage and the extraordinary biodiversity of Honduras: complex, sustainable, and utterly captivating.
Details:
Region: Santa Barbara, Honduras (Las Flores community)
Process: Natural (16-day solar drying)
Varieties: Parainema (65%), Pacas (30%), Geisha (5%)
Producer: Juan Alberto Contreras Rodríguez (Miraflores Farm)
Grade: EP (European Preparation, zero defects)
Altitude: 1500 MASL
Flavor Notes: Red Grape, Brown Sugar, Peach
Awards: 2017 Cup of Excellence 17th Place
Suggested Brewing Methods and Tips:
Shines as French press or cold brew to emphasize the natural process's rich body and fruit complexity
Use a 1:15 coffee-to-water ratio to balance the intense sweetness and fruit-forward characteristics
Try coarse grind for immersion methods and allow extended contact time to fully extract the syrupy natural sweetness
