Honduras Honey

Brown sugar leads into bright grapefruit acidity and a smooth, rounded mouthfeel. Expect increasing sweetness in the 2 weeks following roast date. This coffee comes from Hernán Avila of Finca Las Moras in the community of San José, Guajiquiro, in La Paz, Honduras. A small-scale producer, Hernán has built a good life in the countryside through his dedication to coffee, and he hires from within his community year-round for pruning, fertilizing, and harvest work. The farm grows Yellow Pacamara, a large-bean variety known for its aromatic, complex cup. This lot was honey processed: the coffee was depulped and dried with part of its sticky mucilage still on the bean, which deepens its caramelized sweetness and texture. Honduras exports more coffee than any other country in Central America, but it has long been known for affordable blending coffees rather than standout lots, partly because of limited drying and processing infrastructure. Small, quality-focused producers like Hernán are changing that. By adopting careful honey processing and growing distinctive varieties like Pacamara, they are producing microlots that earn higher prices and show what Honduran coffee can really taste like. Altitude: 1,860 meters Roast: Medium