When Jobneel Caceres and his wife, Fanny Yesselia Moreno, were living in the US, they purchased land high on Santa Bárbara Mountain in Honduras. They’d heard how the adverse conditions—chilly temperatures and frequent precipitation—stress coffee cherry in such a way that created complex flavor profiles that were like no other coffees in Honduras. Now, twelve years later, hectares of many varieties of coffee plants bow heavy with fruit at many different elevations. This particular lot is exclusively Catimor, creating a coffee that reveals a kaleidoscope of flavors and aromas and an intensely structured final cup.