Honduras Juan Contreras Honey

This honey-processed coffee is syrupy and tropical with notes of lychee, mango and black currant. The honey processing creates a coffee that strikes a beautiful balance of the intense sweetness of a natural-processed coffee with the clarity of a fully-washed coffee. 

Coffee Details

Juan Contreras has been farming coffee in the Santa Barbara region of Honduras for many years. With cool nights and warm days, this 1500 masl farm has the ideal microclimate to produce complex and bright coffees, characteristic of the Santa Barbara region. The coffee is pulped, then dried with the mucilage still attached, on raised beds. This process takes up to 20 days during which the coffees are constantly moved. This process creates a unique flavor profile that is both intensely sweet and full-bodied, yet still clean. 

Brew Recipes

Sourced from the Santa Barbara region of Honduras, this lot is produced by Juan Contreras and roasted by Case Coffee Roasters. The coffee is processed using the honey method, a technique that sits between washed and natural processing by leaving a portion of the fruit mucilage on the bean during drying. As detailed in our processing methods explainer, this approach often imparts a distinct sweetness and syrupy body to the final cup.

Grown at 1500 masl, this specific selection from Honduras · Santa Barbara highlights the vibrant potential of the region, offering a profile defined by notes of lychee, mango, and black currant. When evaluating such complex fruit-forward characteristics, we recommend referencing the flavor wheel to better identify the nuances of these tropical and dark berry descriptors. This offering serves as a compelling example of how meticulous honey processing can elevate the inherent qualities of Honduran coffee.