A washed-process coffee blend from the El Cielito and El Cedral regions of Santa Barbara, Honduras, combining small lots from several named producers. Grown at elevations of 1,500 to 1,800 metres and dried on raised beds, the green coffee is frozen after processing to preserve freshness before roasting. The blend combines Bourbon, Pacas, Catuaí and Geisha varieties selected for consistent bean density across lots.