Grown in the highlands of Yorito, Yoro, in northern Honduras, these coffees thrive at elevations ranging from 1,500 to 2,000 meters above sea level. The cool mountain climate and fertile soils contribute to the slow and steady maturation of varieties such as Parainema, Bourbon, Caturra, and Catuai, resulting in clean, expressive cups. The cherries are carefully harvested between December and March, then fully washed and sun-dried using traditional patio methods to enhance clarity and brightness in the cup. This region benefits from the expertise of Beneficio de Café Montecristo , one of the country’s most respected processing facilities, ensuring consistency and quality from harvest to export. The first shipments typically begin in November or December, aligning with the peak of Honduras’s coffee season and global demand for high-elevation Central American profiles.