Honduras

Honduras is the largest coffee producer in Central America. Their specialty lots appear more and more often in the toaster cards. It grows between 1,000 and 1,700 m and is harvested from November to April.

Most are processed in washing, although natural people gain ground. In the cup you will find candy, bone fruit like peach and chocolate, with a friendly acidity.

• Marcala: designation of origin since 2005, between 1,200 and 1,600 m.
• Santa Barbara and Copan: two names you will see often.
• Opalaca, Montecillo and El Paraíso: the other reference regions.

It is a grateful origin for day to day. It works in filter and also in espresso, alone or with milk.

Try a city + in Kalita, or in French press if you want more body. And if you find a Honduran natural, compare it with a washing of the same region: the fruit comes out much more.