Benjamin de Jesus Maldonado






El Carrizal, Plátanos








Cup Profile:

Tropical Fruits, Butterscotch, Dark Chocolate

About the Producer

Honduras has everything it needs to become a premier specialty coffee producer. The country boasts the perfect growing conditions, rich plentiful soils, and high altitudes (most farms situated above 1,000masl), as well as a range of diverse microclimates. With these conditions, the country is primed to excel in the world of coffee.

Starting in the early 2000s, the industry began to focus on quality, using several approaches to make Honduran coffee one to watch. A significant improvement on infrastructure such as better mechanical dryers, centralized wet mills and an increasing number of solar dyers, created greater accessibility. Quality Assurance training through cupping schools created better knowledge and allowed for the separation of lots by quality. And the rise of specialty-focused exporters has increased volumes of certified coffees and strengthened the cooperative movement.

Finca Doña Débora is located in the El Carrizal, Plátanos, Corquin region of Honduras. As part of the Copán area, it sits near the border of Guatemala. This particular farm has been owned by the Maldonado family for three generations, established a coffee plantation on the land in 1943. Today, Benjamin Maldonado (third generation farm owner) strives to produce socially and environmentally responsible coffee, by preserving natural habitats and biodiversity on the land. The coffee is grown under shade cover, which protects insect and nectar-loving bird populations. These species in turn, provide essential ecosystems that help control pests and pollinate crops.

About the Flavour

This lot is a small batch produced by Benjamin using the Pacamara varietal; a hybrid of both the Pacas and Maragogipe. Although it doesn't produce high yields, it offers exceptional quality. The coffee cherries are hand-picked and naturally processed by laying them to dry on beds, while rotating them every few hours to prevent mold formation. They are then pulped to remove the mucilage, leaving the parchment which is put into a solar dryer for the last days to dry, ensuring the coffee reaches a moisture content between 10 - 11.5%.

The Pacamara varietal is a product born out of scientific breeding and natural selection. According to World Coffee Research, it was first discovered in 1956 in El Salvador by Fernando Figueroa on his coffee farm. Its namesake comes from the two Arabica varieties it was crossed with; Pacas: a Bourbon Mutation and Maragogype: a Typica Mutation. The Pacamara combines the best qualities of the two parent varietals and creates a dwarf-like tree with a relatively good yield, larger beans and an exceptional cup profile.

This natural process has resulted in marrying the sugars and flavours in the fruit with the natural profile of the coffee. It has an intense and complex aroma with incredible sweetness, elegant winey acidity, creamy textures, and wild flavours. The notes transition from tropical fruits like strawberries and pineapple, to a sweet finish of butterscotch and creamy milk chocolate, with a subtle undertone of floral notes. Overall, it's an exquisite blend of flavours that creates a unique and delightful experience.

About the Roast

When working with this coffee, it's important to note that it has undergone a natural processing method, which typically imparts a unique set of characteristics to the beans. Due to the fragility of the coffee resulting from the natural process, a lower charge temperature is recommended. To preserve the flavour in this fragile bean, a more delicate and gentle approach to roasting is preferable. We suggest adjusting the roast parameters to your own Ikawa coffee roaster, and see what works best for you.

For a filter roast, we recommend a roasting time of approximately 8 to 9 minutes. This duration allows for a more delicate and nuanced flavour extraction, emphasizing the coffee's unique characteristics and preserving its vibrant acidity. If you're aiming for a medium espresso roast extending the roast time to around 10 to 11 minutes is ideal. This additional time in the roasting process can impart a bit more body and depth to the coffee while maintaining its inherent qualities. By adjusting the roast parameters in this manner, you can tailor the coffee to your preferred taste preferences, highlighting its distinctive attributes while enjoying a light to medium roast that suits your brewing method of choice.

Moreover, given the coffee's inherent fragility, we have reduced development time after the first crack. As coffee can evolve rapidly, it's crucial to keep a close eye on the roast progression. We maintain a lower temperature rise during this time, as this helps in controlling the roast's intensity and preventing any undesirable flavour developments. It also helps ensure that the unique attributes of this naturally processed coffee are retained, resulting in a roast that brings out its exceptional qualities without compromising its fragility.