Honduras Copan comes from the Copán region, from a family exporter with over 25 years of experience in the coffee industry. It is grown at altitudes between 1,100 and 1,500 m, from varieties such as Catuai, Icatu, Lempira, and Parainema. It is processed by aerobic fermentation, followed by washing, density sorting, and sun-drying the beans. The delicate aromas of chocolate, sugar cane, and peach perfectly combine balanced acidity with pronounced sweetness and clarity in taste.