This one is for those looking for some adventure! A remarkably fruit-forward coffee, this honey process from Honduras is sure to dance on the palate! A fully woman-owned and produced coffee, we are thrilled to finally be able to add this to the lineup for a time. We originally debuted this coffee in a limited-run for our Roaster's Choice subscribers and locally at farmer's markets back in early 2023. Having secured a small portion of this season’s lot, get a taste of this one before it's gone!

In the cup we taste pineapple, caramel apple, mandarin and honey. It has a bit of a "funky" characteristic to it, as one might find in an anaerobic ferment coffee—though much more subtle. If you enjoy a tannin-forward beverage like red wine, we think you'll really enjoy this one. While delicious on espresso, we have found it to be a tad more tricky to dial in. It really shines on manual brewing methods such as pour over, french press, AeroPress, and the like. 

Exibia Sabillon Mejia comes from a long line of coffee producers. Paying homage to her grandfather, a successful coffee producer in another region, she has named her farm after him. After inheriting a portion of land from her father in the Santa Barbara region of Honduras, she, alongside her family, have been producing coffee independently since 2000. She made the switch to producing specialty coffee micro-lots in 2018 and has been doing quite well with it.

We are grateful to be able to purchase this coffee with full transparency in partnership with Ariel Gomez of Café San Vicente, a local of the Santa Barbara area who helps connect farmers directly with roasters to promote long term sustainable relationships.

What We Taste: Pineapple, caramel apple, mandarin, honey. 
Process: Honey
Varietals: Parainema
Altitude: 1350 masl
Roast Level: 2.5 (Scale of 1 being lightest to 5 being darkest)

NOTE: Product images are only for illustration purposes. Actual packaging may vary slightly.