Honduras Ilama

This coffee is sourced from over 23 farms in the Santa Barbara region, all located between Lake Yojoa and Santa Barbara Mountain. Due to the climate in this area, the crops provide a very consistent cup profile year on year – with a good structure, and tropical fruit and honey flavours.

Once picked, these cherries are manually de-pulped and fermented in large concrete tanks for approximately 16 hours. Then the parchment is rinsed to remove residual mucilage and laid out on raised African beds to dry for 10-25 days.

Cupping Notes

This washed Honduran coffee produces thick plum notes with dark chocolate and blackberry flavours, along with a buttery mouthfeel.