Roger Dominguez - Finca La Cueva, Honduras

Stewed Peach, Chocolate Mousse, Pineapple Origin Information The Cup is a vibrant and fruit-forward microlot from Honduras, offering notes of stewed peach and pineapple layered with soft milk chocolate. The profile is juicy and expressive, with lively acidity balanced by a mellow, syrupy sweetness that carries through to a smooth, rounded finish. This coffee is grown by Roger Antonio Domínguez Márquez at Finca La Cueva in Marcala, within the high-elevation region of La Paz, Honduras. Roger inherited his family’s farms in the early 1990s and now manages three parcels between 3–5 hectares, all sitting above 1,300 meters. Working with varieties such as Red Catuai, Bourbon, and Caturra, he focuses closely on precise harvesting, wet-milling, and careful drying to ensure exceptional quality. This particular lot is a Red Catuai processed using an anaerobic natural method. Carefully selected ripe cherries are sorted and dried slowly on raised beds or patios for an extended period, allowing sugars to concentrate and fruit character to intensify. The cool climate and altitude of Marcala slow the ripening process, enhancing sweetness and developing the rich stone-fruit and caramel tones that define this cup. Honduras has become one of Central America’s largest coffee producers, and microlots like this highlight the country’s growing reputation for quality-driven, farm-specific coffees. The Cup reflects both Roger’s attention to detail and the potential of Honduran specialty coffee—sweet, expressive, and beautifully balanced. Technical Information Country: Honduras Region: La Paz Altitude: 1,500 masl Process: Anaerobic Natural Producer Wilton Benitez Variety: Red Catuai