Santa Barbara is the name of a region in Honduras, but it is also the name of the mountain range that stretches through this part of the country. This Central American country is very beautiful, with Caribbean Sea Coastlines to the North and Pacific Ocean to the south and plays an important part in South America history.
The country of Honduras is well-suited to coffee harvesting. The soil, climate, and conditions in Honduras are similar to neighboring countries. There is a range of coffee quality in Honduras; the country can produce everything from lower-co blender coffee to high-grown specialty lots that rival more popular Central American coffees. We've seen more coffees from Honduras performing at cupping levels comparable to specialty lots from Costa Rica and Guatemala. This is definitely an origin to watch!
This type comes from regions with a long tradition of treating the coffee with great care. Farmers diligently work to enhance the bean's natural attributes so it can reach an optimal level of satisfaction. La Flor translates to "the flower". The name reflects this coffee's delightful aroma that enriches the taste and gives it a special character.
This type carries two quality classifications:
Honduras sits sandwiched between the Pacific Ocean to the west and Caribbean gulf coast to the East, with Guatemala bordering to the north and Nicaragua to the South.
Unsurprisingly then, this a nation who is serious about producing coffee. Coffee plays an important role in the country’s economy, as does minerals, tropical fruit and sugar cane! Sadly, political instability has resulted in Honduras remaining as one of the world’s poorest nations, with the highest murder rate on the planet.
This is a microlot coffee. This simply means that instead of taking all the coffee from a particular crop, mixing it together, and selling it as one lot, the farm has picked the best of a crop and sold it separately. Harvest is from October to March.
Honduras is beginning to display itself as a leader in speciality coffee. Experimenting with processing methods, have meant a number of Honduran producers offering multiple processing methods from the same producer; an exciting prospect for the discerning coffee roaster.
Region: Santa Barbara
Growing Altitude: 1200 – 1600 m.a.s.l
Arabica Variety:Catuaí, Caturra, Pacas, Bourbon
Harvest Period: January-April
Milling Process: Fully washed, sun dried
Body: Smooth, medium bodied
Cupping Score: 83
Sweet, clean, floral notes, citrus notes, dark chocolate, medium body, very bright, caramel, delicate
A good bodied medium acidic coffee useful for blending purposes or as a single origin. Tasting notes result in:
Select the grind type to fit your way of making coffee. To learn more about the different processes visit our Brew Guides.