Honduras has great coffee ... the problem can often be getting it out of the country in good shape, and getting it shipped here promptly. It's ironic that one of the closest coffee origins to the US is one of the hardest in terms of logistics. Honduras has a long history of growing cheap arabica for quantity and price, not cup quality. Part of the problem is proper drying and resting of the parchment coffee after it is wet-milled. One area that has proven to have good conditions to properly patio dry coffee is Marcala, in the West. But in general, qualities are improving in Honduras. Poor processing and handling has changed due to the great efforts of NGO organizations, the Honduran government and the various quality initiatives such as Cup of Excellence. We found this Organic and Fair Trade certified lot, not from the mill that has been our favorite (Cocosam - which is coming later in the season), but another Marcala-region mill that has sent good samples recently, Santa Rosa. It's a simple, clean cup, much like the Cocosam, with pronounced hazelnut dry fragrance. It has a bracing praline nut sweetness too, that comes out even more in the wet aromatics, along with vanilla-bean accents. It's a mild cup overall, with lighter body than other Centrals, but this suits it's crisp, lively cup character. There are clean fruited hints (apple), with piquant nutmeg spice. But it is the nutty roast tones (at City+) roast that dominate from start to finish. As you roast slightly darker, cocoa powder flavors emerge, also very well-suited to this flavor profile.