The Santa Barbara area in the western part of Honduras, just north of Lake Yojoa, has developed a great reputation for producing excellent coffees in recent years. This is largely due to the involvement of expert and intuitive agronomists in the town of Peña Blanca, who have contributed to the differentiation of coffee plants and their distinctive characteristics.
The coffees from the villages of El Cedral, El Cielito, and Las Flores, near Peña Blanca, are known for their "vinous" acidity, lush tropical fruit flavors with citrus characteristics, floral fragrance, and herbal notes, with a refreshing finish. Another significant characteristic of this particular coffee is its low caffeine content: just 0.6-0.8%.

Our coffees benefit from an important characteristic: artisan roasting, where only through experience and human control can the optimal roast level be selected. The success of roasting lies in the balance achieved between time and temperature.

Notes on Central American Coffee

All Caribbean and Central American Arabica coffee plants descend from a plant transported to Martinique in 1723 by the French navy officer Gabriel Mathieu de Clieu, who took it from the Royal Botanical Garden in Paris.

Guatemala

The coffees from this country are distinguished by their almost smoky flavor and high acidity. The beans have a not-so-perfect appearance. They usually take the name of the mountainous regions where they grow, except for Maragogype, which generally grows in flat areas and has a gigantic bean.

Costa Rica

Costa Rican coffees have the strongest taste among all Central American varieties: the flavor is very rich, full-bodied, and highly acidic. The best coffees come from the Pacific coast mountains.

Mexico

Mexican coffees are rich, full-bodied, and slightly acidic, with a fragrant aroma. The best quality comes from high-altitude regions.