The Tepanguare plantation, located in the department of La Paz, is one of the main regions in Honduras where coffee has been produced for a long time. Tepanguare Farm is where dry winds from the Pacific Ocean and moist winds from the Atlantic Ocean meet in the mountains, creating a unique microclimate. The farm's anaerobic fermentation process takes advantage of the uniformity and ripeness of the cherries after they are harvested. The cherries are fermented anaerobically for 24 hours in a closed tank, then once again for 48 hours after the pulp has been removed. Anaerobic fermentation is carried out in tanks. Afterwards, they are taken out of the tank and left to dry on the patio for about three weeks. The bewitching flavor that cannot be reproduced with regular washed coffee or natural coffee is created using his own recipe.
 Altitude: 1600m
 Area: La Paz Province Tepanguale Variety: Bourbon Farm Name: Tepanguale Farm Production Process: Honey Process (Anaerobic)
 Roast level: Light roast
 cupping profile
 Brum, Raspberry, Pomegranate, Chocolate, Tartaric, Creamy Mouthfeel, Complex