Honduras Finca La Valentina N°325

About This Coffee

Honduras has been traditionally thought of as a producer of nutty, chocolatey balanced 'blender' coffees. But farms like Valentina are looking to the changing tastes of the speciality market and producing more refined, complex flavour profiles. This honey processed lot is de-pulped and dry fermented for 2-3 days before sun drying for 12-15 days. The result is a fruit sweetness reminiscent of red grape, and still with more typical characteristics of milk chocolate and treacle.