HONDURAS ROBERT FIGUEROA

tasting notes: peach, honey, navel orange

Variety: Caturra

Altitude: 1600 masl

Processing: Washed

Fermentation: 24 hours traditional

Roberto Figueroa's small 3.5 hectare farm is in the Western Honduras Department of Santa Barbara, near the Guatemala border. Roberto grows Pacas and Caturra varieties and processes them meticulously, fermenting for 24 hours and rinsing four times in clean water. Our friends at Beneficio San Vicente dry mill Roberto's coffee in nearby Pena Blanca and ensure continuing quality through the final processing and exporting stages. This year, Roberto's Caturra lot is crystal clear and viscous with white peach, honey, and navel orange.

This washed Caturra from Roberto Figueroa in Honduras's Santa Barbara region presents bright, stone-fruit character typical of the variety. Caturra, a compact bourbon mutation, is valued for its clarity and balance—qualities evident here in the roaster's documented peach and navel orange notes, with supporting honey sweetness. Washed coffees like this one generally emphasize clean acidity and fruit clarity over heavier processing styles. Four Barrel's tasting profile suggests approachable complexity without overwhelming intensity, making this a case study in how varietal expression and careful processing can highlight the fruit character of a Santa Barbara lot.