This coffee is a red honey process roast from Finca Alejandra in Copan, Honduras. The coffee cherries are harvested and the outer skin is removed, but part of the sticky, sugar-rich mucilage is left on as they dry, creating a golden coating that infuses the beans with sweetness and complexity. Grown at an altitude of 1,200m–1,500m, this coffee offers tasting notes of apple fritter, caramel, and strawberry, bridging the clarity of a washed coffee with the lush sweetness of a natural process.
Black Sheep Coffee Roasters was established in 2004 in Bishop, California, making it the first roasting company in the Owens Valley. Owner Peter Schultz sources through a direct trade model, having personally visited farms in El Salvador, Nicaragua, and Guatemala to build relationships with growers. The roastery organises its range into three tiers: the Adventure Series, the Golden Bean Series, and the Trad Series, with a portion of profits from the Fat Trout coffee directed to watershed conservation through the Friends of the Inyo nonprofit. The retail café caters to Bishop's community of climbers, fisher folk, and outdoor enthusiasts, serving espresso drinks alongside breakfast and fresh baked pastries.
