La Florencia is one of seven small farms owned and managed by Isaura 
Martinez, a third-generation coffee farmer in the Opatoro region of La Paz, Honduras. The farm spans approximately 21 hectares, situated at an elevation of 1500-1600 meters above sea level, which provides ideal growing conditions for the Typica and Bourbon coffee varieties. These high-altitude conditions, combined with the farm’s loam soil, contribute to the complex flavor profiles that La Florencia's coffee is known for.

Process

For this latest lot, Isaura has produced a honey-processed coffee, a method that she’s increasingly embraced due to the low water requirement and low  environmental impact. In honey processing, the coffee cherries are picked at  peak ripeness and then depulped, leaving some of the mucilage (or "honey") on the beans. The beans are then dried slowly on raised beds, allowing the sugars  to infuse the beans with distinctive sweet and fruity notes. This method,  combined with the farm’s ideal growing conditions, has resulted in a coffee that is both vibrant and balanced, maintaining clarity in the cup.

• Region: Opatoro, La Paz
• Variety: Red Bourbon
• Process: Honey
• Altitude: 1500 - 1600 masl
• Tasting: Pear, Vanilla Custard & Macademia
• Aroma: Pecans
• Body: Medium
• Acidity: Medium/Low