HONDURAS ROBERT FIGUEROAtasting notes: peach, honey, navel orange Variety: Caturra Altitude: 1600 masl Processing: Washed Fermentation: 24 hours traditional Roberto Figueroa's small 3. 5 hectare farm is in the Western Honduras Department of Santa Barbara, near the Guatemala border. Roberto grows Pacas and Caturra varieties and processes them meticulously, fermenting for 24 hours and rinsing four times in clean water. Our friends at Beneficio San Vicente dry mill Roberto's