Fresh Coffee Honduras Finca Cerro Azul

Fresh Coffee Honduras Finca Cerro Azul

Honduras made coffee in the 19th century, importing it from its southern neighbor, El Salvador. Altitude, soil, and climate, shaped by the influences of the Pacific Ocean in the south, the Gulf of Honduras and the Caribbean Sea in the north, have always provided ideal conditions for growing coffee and obtaining high-quality products.

Some of the most contrasting flavor profiles in South America are produced in Honduras from delicate, medium-acidity with the aroma of nuts and toffee, to coffee with a high acidity similar to Kenyan.

Honduran coffee is organic and grown on small local farms. Green and oval beans are processed by washing and therefore marketed under the name "milds" (washed coffee). By roasting, the coffee acquires an intense, exotic aroma. It is not very full-bodied and has a high acidity, but it is well balanced.