HONDURAS ROBERT FIGUEROA **ESPRESSO**

The same Robert Figueroa single origin coffee on our menu - roasted for espresso.

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 producer Robert Figueroa in Honduras's Santa Barbara region offers bright stone fruit and citrus character. The roaster's emphasis on peach and navel orange suggests a coffee with crisp acidity and clean sweetness—qualities often associated with washed processing and the Caturra varietal. Roasted specifically for espresso by Four Barrel Coffee, this lot should highlight those fruit-forward notes through espresso's concentrated extraction, with honey providing body and balance.