This coffee is produced by Roberto Figueroa on his 3.5-hectare farm in the Santa Barbara department of Western Honduras, near the Guatemala border. Grown at an altitude of 1600 meters, this Caturra variety is processed using a washed method, including a 24-hour traditional fermentation and four water rinses. The resulting cup is crystal clear and viscous, featuring flavor notes of white peach, honey, and navel orange.
Four Barrel Coffee is an independent, locally owned roastery in San Francisco that sources almost all of its coffee directly from third generation farmers and mill workers in Latin America, Indonesia, and East Africa. Roasting takes place on a vintage 1957 German machine, and the process is entirely manual, relying on highly trained people rather than computers to control heat and airflow. The roasting style is focused on cleanness, sweetness, acidity, and complexity. Four Barrel operates a pair of cafes in San Francisco and holds a partnership stake in The Mill.
