• Those who have been customers for a long time surely remember La Hondurena.
• Then there was the El Canecho Micro-lot, grown on a 1.2-acre farm, and the
• Reserve Pacavita with those notes of Roasted Almond, Green Apple, and Vanilla.

This Guama Danta is equally impressive.

The Farmers
The Comoyagua region of Honduras is home to just about every possible micro-climate and this coffee is an example of the nuanced and complex coffees the farmers are producing here.

Many coffee farmers contributed to this lot, all of them seen as community leaders who grow their coffee for the benefit of their people. They are a community of farmers dedicated to helping everyone advance. One of them stands out, though.

Alfonso Ramos has been growing coffee here for more than 50 years. He shares his bountiful experience and knowledge with all the farmers around him and helps them get their coffee to market and negotiate fair prices for their harvests. All these farmers are continually working to improve the quality of their product.

They are experimenting with new processing techniques and growing high-profile varietals. Their objective: kick
down the door of the specialty coffee market and earn the money that comes with it. Keep your eyes on Honduran coffees in the future because it is bright.

The Coffee
The Comoyagua region is Honduras’ most productive and diverse coffee producing region. The farmers grew this coffee at elevations from 4100-5000 feet above sea level.

The varietals in this lot include: Lempiras, a high-yeilding dwarf tree, Caturra, a natural mutation of the Bourbon variety, Catuai, a cross between highly productive Mundo Novo and compact Caturra, IHCAFE 90, a high yielding dwarf tree and
Catimor, also a high yielding tree.

This lot was washed processed, which results in clean, bright, and consistent coffee flavors throughout the lot. This coffee has a
medium body, medium acidity and, while sipping, you may detect flavor notes that remind you of Cocoa Powder, Praline, Brown Spice, Hazelnut, and Red Apple.