This honey-processed coffee comes from Juan Contreras' farm in the Santa Barbara region of Honduras, grown at 1500 meters altitude. The coffee is pulped and dried with the mucilage still attached on raised beds, a process that takes up to 20 days with constant movement. This honey process creates a syrupy and tropical cup with intense sweetness while maintaining clarity. Tasting notes include lychee, mango, and black currant.
Case Coffee Roasters was founded in 2006 by Kati and Tim Case in Ashland, Oregon. The team roasts on a Diedrich IR 7 with a focus on light to medium profiles, using compostable packaging throughout. Sourcing follows a direct trade and relationship based model with an emphasis on sustainability, and USDA Organic certified coffees feature in the range. The café on Fourth Street serves espresso, pour over, and pastries from local bakeries, and the business supports nonprofits and arts organisations in the Ashland community through regular partnerships.
