Coffee Profile Region Santa Bárbara Elevation 1,650 Producer Sandra Trochez, Finca Don Amado Variety Parainema, Yellow Catuai, Pacas Certifications Conventional Processing Method Washed Tasting Notes Meyer Lemon, Dried Apricot, Chocolate Roast Light – Medium About the CoffeeIn Santa Barbara, Honduras, Sandra Yamileth Trochez operates the 5-hectare Finca Don Amado. Developed by her late husband, Amado Trochez, a third-generation producer who started the farm in 2006. After Amado passed in 2019, Sandra took over day-to-day operations to continue to support her family, while increasing focus on quality and consistency. Grown at 1650 MASL, this mixed variety of coffee is fully washed, including a 15-hour dry fermentation, followed by a standard but thorough rinse, and a slow dry using parabolic dryers. This attention to detail yields a very clean and vibrant cup. Look for notes of meyer lemon, dried apricot, and chocolate.

Coffee Profile Region Santa Bárbara Elevation 1,650 Producer Sandra Trochez, Finca Don Amado Variety Parainema, Yellow Catuai, Pacas Certifications Conventional Processing Method Washed Tasting Notes Meyer Lemon, Dried Apricot, Chocolate Roast Light – Medium About the CoffeeIn Santa Barbara, Honduras, Sandra Yamileth Trochez operates the 5-hectare Finca Don Amado. Developed by her late husband, Amado Trochez, a third-generation producer who started the farm in 2006. After Amado passed in 2019, Sandra took over day-to-day operations to continue to support her family, while increasing focus on quality and consistency. Grown at 1650 MASL, this mixed variety of coffee is fully washed, including a 15-hour dry fermentation, followed by a standard but thorough rinse, and a slow dry using parabolic dryers. This attention to detail yields a very clean and vibrant cup. Look for notes of meyer lemon, dried apricot, and chocolate.