A single-origin coffee from the Don Amado farm in the Santa Barbara district of Honduras, now run by Sandra Trochez and her four children. The farm primarily grows Pacas and red and yellow Catuai varieties. After picking, the cherries are depulped and dry-fermented for 15 hours, then washed and dried on raised drying beds in drying tents for 12–15 days. The flavor profile features notes of nougat, gooseberry, and blue grape — sweet and fresh.
