Honduras
La Cueva
Tasting Notes: Strawberry, Vanilla, Hibiscus
Variety Parainema
Process Anaerobic Natural
Elevation 1,500 MASL
Region La Paz
This Anaerobic Natural Parainema from Finca La Cueva is a vibrant expression of Honduras’ highlands of La Paz. Grown at 1,500 MASL by producer Roger Dominguez, Parainema is a distinctive Honduran variety prized for both cup quality and resilience. Anaerobic natural processing amplifies the coffee’s fruit and sweetness while building depth and complexity. The result is a lush, expressive cup layered with ripe strawberry, creamy vanilla sweetness and delicate hibiscus florals, carried by lively acidity and a lingering, beautifully balanced finish.
Brew Guide
V60 / Pourover
14.5g dose / 230ml filtered water / 96 degrees / 2 minute extraction
El Pedrero
Tasting Notes Pear, Orange, Honey
Variety Catuai
Process Washed
Elevation 1,750 MASL
Region Montecillos
This washed Catuai from Finca El Pedrero is a bright and beautifully balanced expression of Honduras’ Montecillos highlands. Grown by Ernelio Ortiz at 1,750 MASL, the farm’s steep elevation and cool evenings create ideal conditions for slow cherry development and natural sweetness. Careful washed processing preserves the coffee’s clean structure and lively fruit character. Expect juicy pear, bright orange citrus and smooth honey sweetness, coming together in an elegant cup with sparkling acidity and a soft, lingering finish.
Brew Guide
V60 / Pourover
14.5g dose / 230ml filtered water / 96 degrees / 2 minute extraction
El Milagrito
Tasting Notes Lime, Cacao Nib, Black Tea
Variety Pacas
Process Honey
Elevation 1500 – 1600 m
Region El Cedral, Santa Barbara
When his first harvest sold on the specialty market Pedro Erazo thought it could only be a miracle. El Milagrito, ‘the little miracle’, is in the Department of Santa Barbara, known for its unique micro-climates that form from varying altitudes and terrains flowing around the mountains. Cherries here ripen slowly, resulting in harvests as late as June. Couple this with the natural terroir and Pedro’s hard work and the result is a complex and exquisite flavour profile. Slow-ripening coffees including Pedro’s often miss the main buying season, meaning many producers like him struggle to bring their harvest to the specialty market.
Brew Guide
V60 / Pourover
14.5g dose / 230ml filtered water / 96 degrees / 2 minute extraction
La Falda
Tasting Notes Cranberry, Honey, Earl Grey
Variety Red Bourbon
Process Washed
Elevation 1,800 m
Region Intibucá
Juan Vicente Montoya grew up producing coffee with his father. His farm, La Falda is the sole source of Income for his family. He uses the coffee pulp as compost to improve the structure of the soils and uses native species of trees as shade for the coffee trees to grow and thrive beneath. Cherries are floated, are pulped and dry fermented for 10-14 hours under shade. After fermentation coffee is washed with mountain water in concrete channels to remove any remaining mucilage. Coffee is then dried in a solar dryer to improve consistency. Moisture content is reduced to 10-12% which takes 12-15 days.
Brew Guide
V60 / Pourover
14.5g dose / 230ml filtered water / 96 degrees / 2 minute extraction
José Mercedes Flores
Tasting Notes Candied Orange, Caramel, Honey
Variety Lempira, Catuai
Process Anaerobic Honey
Elevation 1620masl
Region Cabañas, La Paz
Finca Los Cipreces owes its name to the Cypress trees embellishing the farm with their beauty and fragrance. José has always loved growing coffee since he learned as a child. Now his wife, Sandra, helps him pick and process the coffee during the harvest. José says “I have been working in coffee since I was 14 years old, and in specialty coffee for 3 years. I started with 1,000 plants. My life has been difficult, but with effort, we have been able to get ahead.” Still, José is motivated to continue producing great coffee, having quality processing and superior management practices.
Brew Guide
V60 / Pourover
14.5g dose / 230ml filtered water / 96 degrees / 2 minute extraction
