Honduras | Ovidio Gomez | Catuai | Honey | Espresso | 250g eofysale19 1x 100g tin Bernardina Natural

1x 100g tin Bernardina Natural

The washed processing on this coffee enhances its floral notes and vibrant acidity

The Finca was founded in 2006 and is in the West Valley coffee-growing region

dark chocolate & malt finish

Process: Anaerobic Honey 72hr

Honduras | Ovidio Gomez | Catuai | Honey | Espresso | 250g eofysale19 1x 100g tin Bernardina NaturalRegion: Santa Barbara Elevation: 1650 masl Variety: Catuai Process: Honey Notes: Milk chocolate, honey, plum, & winey About: Mr Ovidio 'Machete' Gomez of Finca El Paraiso knows how to grow good coffee. This is the first year that he has processed his Catuai using the honey method. As soon as we first tasted it, we knew it was going to be a favourite. Full of sweetness, balance, and complexity, with notes of honey, dark stone fruits, and winey, this