The Capuchin region of Honduras is the best known of the 6 largest coffee growing areas in Honduras. Small, carefully harvested and processed batches are grown here. The chemical composition of the soil in the area, together with the genetics of the plants encountered (varieties of Catuai, Bourbon and Caturra) give the coffee a predominant character of sweet notes, full body and delicate acidity. The altitude at which this coffee is grown is between 1450-1600 meters.
Honduras Capucas is a coffee with a full body, notes of cherries, oranges and peaches, with a natural sweetness, distinguished by a delicate acidity and a creamy body. This coffee has been rated with a score of 84.5 / 100 SCAE.
Fruity and Floral
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