This coffee was sourced from two western Honduras farms nestled between the Opalaca and Volcan Pacavita biological reserves. The rich, clay-laden soils on the edge of the reserves are ideal for coffee cultivation, while the region's distinct rainy and dry seasons support slow cherry maturation. This beautifully balanced Honduran coffee harmonizes brightness with sweetness. Notes of pecans and burnt sugar open the cup, while hints of pear add complexity without overpowering. This coffee has a medium body with a lingering sweet finish, and can be enjoyed as either filter or espresso.
Brio Coffeeworks was founded in mid 2014 by Nate and Magdalena Van Dusen and operates as a woman owned specialty roastery in Burlington, Vermont's South End Arts District. The team roasts on a Diedrich IR 12 and follows a roast to order model, shipping or hand delivering within one to two days of production Monday through Friday. Sourcing focuses on small farms through ethical partnerships aligned with sustainability and low impact farming practices. The business is primarily wholesale focused, supplying cafés, restaurants, specialty markets, and co ops, and also serves as an authorised dealer for La Marzocco, Fetco, Mazzer, and Mahlkonig equipment with barista training to Barista Guild of America standards.
