Dayana, Honduras

This beauty from Roger brings all the classic fruit and florals you’d expect from a high elevation Santa Barbara coffee: Luxardo cherry, and dried mango with hints of blackberry with a creamy body and a clean finish.

Roast Profile

Light

Dark

Flavor Profile

Citric

Earthy

Suggested Brewing

V60 Brewer

View our Brewing Recipes

From the moment we started working with Roger in 2018, we knew this would be a long-lasting relationship for us. From his early days producing only a couple bags of green coffee to today: he's built his own beautiful, tiled wet mill, has planted at least 500 more Yellow Catuai, Pacas, and Bourbon plants, and has his eyes set on acquiring more land to increase his production.

Varieties

Pacas

Roast

Light

Processing Method

Washed

Drying Method

Patio

At 1750 masl, Roger is fortunate enough to grow coffee at some of the highest elevations possible within Santa Barbara—an important factor in the level of complexity he's able to achieve in the cup. But even under ideal growing conditions, there is still plenty of work to be done for him to establish himself as an independent producer, keeping the focus on quality and surviving challenges like coffee leaf rust while still growing his farm.

Country

Honduras

Region

Santa Barbara

Municipality

El Cedral

Altitude

1750 masl