Honduras FTO
- Cultivars: Typica, Bourbon, Caturra, Catuai
- Processing Method: Washed and Natural, Sun-dried on shaded raised beds.
- Region: La Paz, Comayagua Sur, Intibuca (Central and South– Eastern region of Hon-duras.
- Harvest: December to March
- Certification: Fair Trade, Organic
- Cupping Notes: Smooth, Caramel, Stone Fruit, Syrupy mouthfeel with bright berry acidity and floral aftertaste.
- Altitude: 1700– 2200 masl
- Aroma: Dark chocolate, blackberry, floral
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