Edgardo Reyes

Edgardo Reyes produces coffee in the Santa Barbara region of Honduras, operating at an altitude band of 1750 to 1850 meters. This geographic context places the farm within a high-elevation coffee-producing zone known for regional distinctiveness. The varietal landscape represented in the catalog features Pacas as the dominant cultivar, alongside Bourbon. These varieties form the base of the harvested lots recorded for the producer. The process portfolio observed in the catalog consists exclusively of washed preparations. All recorded lots utilize this method to handle the harvested cherries. The catalog footprint for Edgardo Reyes includes a total of three coffees, all carried by Onyx Coffee Lab. The harvest lots currently show zero in-stock availability in the index data, with an average Cherrybook Index across their lots of 62.4. Recent lot examples in the catalog include multiple lots of Honduras Edgardo Reyes roasted by Onyx Coffee Lab, processed as washed, and utilizing Pacas or a mix of Pacas and Bourbon varieties. The work of Edgardo Reyes in the catalog is distinguished by a focused production of washed coffees from high-altitude Santa Barbara, featuring traditional varieties distributed through a single roaster relationship.