||Santa Elena, La Paz, Montecillos
Notes: Fruit forward, bittersweet, with a hint of jasmine and a nutty background
Jaime Ventura owns a 3-hectare farm where 2.5 hectares are planted with coffee. While Natural processing isn't common in Honduras, Jaime has been focusing on his technique and working to improve his quality with this type of coffee production. The cherries are picked ripe and sorted meticulously before being spread on a kind of mesh material called sarán to dry. It dries for about 20 days, weather dependent.