Honduras Ben Paz Gesha Anaerobic Washed

This coffee is a single origin from Honduras, Santa Barbara region, at 1700 meters elevation. It is the Gesha variety processed with an anaerobic washed method involving 36 hours limited oxygen fermentation and quick washing, dried on raised beds for about 20 days. The roast level is light, resulting in a clean cup with flavor notes of orange creamsicle, jasmine, raw sugar, and green mango, highlighting fruit-forward fermentation characteristics and a delicate floral profile.