This Honduras selection is actually two micro lots! The majority of this blend is a micro lot from producer Alex Ponce's farm Bella Vista in the La Paz department of Honduras. This washed lot is comprised of the variety Catuai, grown around 1750 MASL on a farm about 4 hectares in size (just shy of 10 acres). Alex Ponce has been close to coffee farming since childhood, helping on his father's farm throughout his youth. After spending his young adulthood working in a clothing factory, an uncle sold him a property in La Paz , where their family originates. He was able to quit the factory in 2014 and move to the farm with the family and begin his own life as a coffee producer, where his father now helps him. 

For this washed lot, the cherries are picked carefully when ripe and are then submerged in a tank of water to remove floating cherries. Next, the cherries are de-pulped and passed directly into a machine to separate the mucilage from the parchment. The washed parchment is then put on raised beds to dry for 15-18 days.

The other part of this blend is a honey process coffee from Delmy Regalado, another producer in Honduras. Honey processing involves removing outer skin of the coffee cherry, but leaving the sticky, sweet mucilage layer on the bean to dry. This process gives a more fruit forward cup, but not quite as punchy as naturally processed coffee. It's considered a midway between washed and naturally processed coffees.

This coffee begs to be paired with an old fashioned cake donut. It's smooth and full bodied with dried fruit and brown sugar notes balanced by a dark chocolate finish. This coffee is tasting great at a 1:16 coffee to water ratio, brewed with 203 degree (F) water.