This coffee is produced by Francisco Alvarado at his farm, El Durazno, located in the mountains of Masaguara, Intibucá, Honduras, at an altitude of 1700 meters. As part of the Intibucá Project, this natural processed Bourbon variety is grown by smallholder farmers working collectively to improve infrastructure and quality. The flavor profile is characterized by rich fruit sweetness with notes of orange, guava, and Irish cream, complemented by a soft, approachable acidity.
Round Hill Roastery has been roasting in Radstock, a few miles south of Bath in Somerset, since 2012, when third wave specialty coffee was still in its early days in the UK. The focus from the start has been single farm and single estate coffees, sourcing the best seasonal harvests from independent growers and cooperatives and paying a premium for distinctive character. Roast profiles are designed to highlight the dynamic flavours naturally present in each coffee. Packaging is colour coded: blue bags for filter, pink for espresso. The roastery is open for tours where visitors can watch the roasting, taste the house blend, and learn about sourcing.
