A single-origin coffee from the La Bendicion farm in San Juanillo, Intibuca, Honduras, grown at 1,750 meters altitude by Ana Maricela Benítez García. The coffee is a Typica variety, washed processed with 24 hours of dry fermentation in tiled tanks after depulping, then dried on solar dryers for 25–30 days. It has an SCA score of 86.25 and features tasting notes of green tea, chamomile, and lychee. Available in both Espresso and Filter roast profiles.
Based in Cascais, Koyo Speciality Coffee was founded with a philosophy inspired by Japanese principles of precision, harmony, and a deep respect for nature. This is reflected in their meticulous approach to sourcing and roasting, where they aim to highlight the delicate and complex flavors of each coffee. Their goal is to create a clean, balanced, and mindful coffee experience.
