A sweet and fresh coffee from the Don Amado farm in the Santa Barbara district of Honduras. The farm, now run by Sandra Trochez and her four children, grows primarily Pacas as well as red and yellow Catuai varieties. After harvesting, 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. Flavor notes include nougat, gooseberry, and blue grape. The farm previously won the Cup of Excellence in 2010.
