Honduras coffee, roasted in Australia

209 beans from 128 Australian roasters. The most common roasts are medium, dark and medium dark. The roasters describe these beans most often as chocolate, caramel & sweet, nutty and stone fruit.

Honduras is now the largest grower in Central America and its coffee is washed, sweet and approachable. Expect caramel, stone fruit and a mild acidity. Copán, Marcala and Santa Bárbara are the names worth knowing.