The Santa Barbara region in Honduras prides itself on being unspoiled and lush, with an abundance of tropical flora and fauna. Coffee has been grown in this region since the 1940s and is now the main economic driver in the area. A range of different flavour profiles can be found in Honduran Coffees, and they are best known to have complex fruity qualities and a lively acidity within their green beans.
In 2011, a large percentage of Honduran farms across the region were struck with La Roya disease, which destroyed majority of coffee crops. Although this devastating disease left many farmers with no crops to work with, they persisted and rebuilt their farms with new varieties of Roya resistant crops, to ensure protection for future harvests.
The region is well known for exporting some of the world’s best specialty coffee beans, and Honduras producers have recognised the significance and potential of producing specialty coffee. From this recognition and understanding for demand, producers have been experimenting to improve processes and the export of micro-lots.
Our partner in Santa Barbara is one of many exporters upholding a family business. Benjamin Paz’s business was born from the vision of his grandfather in the 70s, who identified that exporting coffee beans could be a significant opportunity for their family. Over the last 5 years, they have been experimenting with exporting specialty coffee with different fermentation processes including natural, honey and even anaerobic fermentation. Their focus is on protecting the natural resources in the area and providing social support to surrounding coffee-growing communities.
The coffee is sourced from numerous farms located between Yojoa Lake and Santa Barbara Mountain, with an altitude between 1,000 – 1,800metres above sea level.
Honduras Micro-Lot Availability
We have now received our annual shipment of Honduran green beans in LIMITED VOLUMES. See the range below, along with some information about the farmers and coffee tasting notes.
Honduras San Vincente Ilama W GP 69kg
Tasting Notes: Green grape, citrus, caramel, milk chocolate
This coffee is sourced from over 23 farms in the Santa Barbara region, all located between Lake Yojoa and Santa Barbara Mountain. Due to the climate in this area, the crops provide a very consistent cup profile year on year – with a good structure, and tropical fruit and honey flavours.
Once picked these cherries are manually de-pulped and fermented in large concrete tanks for approximately 16 hours. Then the parchment is rinsed to remove residual mucilage and laid out on raised African beds to dry for 10-25 days.
Honduras Sandra Trochez Cataui W GP 35kg
Tasting Notes: Orange, mandarin, red apple, malt
The Don Amado farm is operated by Sandra Trochez and her family in Las Flores, Santa Barbara. Our exporter has supported the Amado family for a number of years, and it is evident that they know how to produce high-quality micro-lots. The farm rose to prominence in 2010 when they won the Cup of Excellence for Honduras. Since Sandra’s husband, Amado, sadly passed away in 2019, Sandra has continued his legacy of producing exceptional coffee with their two children and Amado’s brothers.
After harvest, their cherries are carefully de-pulped and the parchment is dry fermented at 16-20°C for 15 hours. The fermented parchment is then thoroughly washed five times and laid out in parabolic solar dryers for around two weeks. Sandra and her family then hand sort the dried coffee to ensure any defects are removed.
Honduras Deiysi Muñoz Pacas W GP 35kg
Tasting Notes: Black cherry, stone fruit, black tea, almond
Located in the San Jose de los Andes village in Santa Barbara, the Muñoz farm owned by Deiysi & her husband has grown into a successful business for the pair. Deiysi has worked as a coffee picker since she was a young girl, and together with her husband they jumped on the opportunity to buy a plot of land back in 2012. Due to the ideal altitude of the farm, their plans to grow specialty coffee were achieved, and the San Vincente mill has supported their farm during the whole process.
Their cherries are picked carefully and transported to the wet mill inside the farm, where they are de-pulped every afternoon. The parchment is then placed into concrete tanks where it is dry fermented for 12-24 hours and is later rinsed thoroughly with water. To dry it is then placed into the solar dryer for around 20 days. During the dryer, the parchment is sorted by hand to remove any defects.
Contact us at email@example.com now to request arrival samples, secure your stock and be the first to taste these unique, specialty Honduran beans.