A blend of two coffees from Santa Barbara, Honduras, we crafted this lot to accentuate the ripe stone fruit and soda-fountain-sweet flavors we love from this region.
Roast Profile
Light
Dark
Flavor Profile
Citric
Earthy
Suggested Brewing
Filter/Espresso
View our Brewing Recipes
This coffee comes to us by way of two of our OG producers in Honduras, with whom we've been working since we started out roasting in 2017. Bernardo Izaguirre and Fredy Bautista, each farm Pacas coffees at lower elevations than the rest of their land in Santa Barbara, around 1400 masl. To raise each component to a higher level, we blended them, and magic happened.
Though we've worked with both Fredy and Bernardo for years, of late, both farmers have struggled: Fredy's farm has been challenged by its steep terrain—the land itself is difficult to maintain—and Bernardo's farm has battled coffee leaf rust off and on, which slows production and impacts quality. But when blended their lots, we were able to bring out the stonefruit + chocolate profiles we were looking for. Along with deeper caramelization in the roast, Santa Barbara Duo offers a wonderfully balanced cup.