Santa Barbara

This coffee comes from farms located in Santa Barbara Mountain, near Yojoa Lake. Santa Barbara Mountain is a national park with extensive virgin forests, while Yojoa Lake is a natural reservoir of water with volcanic origin. The history of cultivating coffee there can be traced back to the 1940s.

The coffee cherries are carefully picked at the peak of ripeness. The first step processing is to de-pulp the cherries. Then, the coffee is placed into concrete tanks for dry fermentation for 20 hours. After the fermentation is complete, the coffee is rinsed with water 4 times. Finally, coffee is dried in a solar dryer for 14 to 18 days.