Honduras, Blanca Flor Pelon

Tasting Notes

A full body, delicate acidity notes, nectarine/stonefruit sweetness, and caramel flavours underpin this versatile coffee.

Unveiling Excellence: Stories of Distinctive Honduran Coffee

About 25 kilometres east of Yama lies the quaint village of Pelon, where a captivating blend of Paca, Caturra, and Catuai varietals thrives. The unwavering commitment to excellence characterising its sister farm is equally evident here, though the unique micro-climate bestows a distinct character upon the coffee. Environmental stewardship takes centre stage in this serene locale, with subpar coffee thoughtfully repurposed as a natural fertiliser. A pioneering water-reduction program also graces the farm, minimising water consumption during the meticulous wet-processing stage. The farmers' coalition diligently imparts industry expertise to the local population through a collaborative effort, fostering proficiency in cupping and quality control.

Introducing Blanca Flor, an exquisite shade-grown specialty coffee originating from the pristine Intibucá region in Honduras' picturesque alpine mid-west. Cradled within a temperate climate and nourished by volcanic soil, these beans flourish at elevations ranging from 1,340 to 1,850 meters, basking in conditions bordering on perfection for coffee cultivation. Blanca Flor proudly represents an alliance of indigenous Lenca farmers, their lands scattered across the west-to-east expanse, from the enchanting Masaguara to the vibrant San Juan. In an ode to unity, the coffee's journey culminates at a central cooperative beneficial, where the meticulous milling process is expertly overseen.