Honduras is one of the central American coffee origins that we don’t see or hear about as often as its neighbours like Nicaragua or Guatemala, which is why it might surprise you to learn that Honduras is one of the ten largest coffee producing countries in the world. In 2022 Honduras was the eighth largest coffee exporter in the world by volume, and coffee was its third most exported product. This is despite the infrastructural issues and other significant obstacles (such as Hurricane Mitch, which annihilated around 70% of all Honduran agriculture in 1998) that hamstrung Honduras’ coffee industry until as late as the mid-2010s.

Honduras offers a diverse range of flavour profiles due to the distinct terroirs of its various coffee-producing regions, ranging from traditional, clean chocolate and nutty flavours to floral and fruity coffees that could understandably be confused with Ethiopian or Kenyan coffees. This particular lot has undergone a washed process, meaning that the fruit and skin of the coffee cherry was removed entirely prior to drying. Compared to heavier natural coffees, which are dried with the fruit and skin still intact, washed coffees tend to be clear and bright in the cup, with a comparatively lighter body. 

This coffee comes from Finca JR, a small farm located in Marcala, La Paz. Finca JR is one of 17 farms owned by esteemed coffee farmers Marysabel Caballero and Moises Herrera, her husband. As is mentioned in Rosetta’s notes below, the location of this particular farm presents a unique challenge to Marysabel and Moises, but one that they have overcome with the knowledge and skill that can only be acquired through coming from families that have been in coffee for generations.

This farming family’s coffee speaks for itself, but their work goes beyond the end product. The Caballeros are strongly committed to sustainability, and have put in place a number of environmentally friendly interventions at their farms. For example, they produce their own fertiliser using livestock manure that they mix with coffee cherry pulp, which they use in addition to mineral fertiliser to sustain all of their crops. These include various fruit trees which, in addition to expanding the farm’s biodiversity and offering shade to its coffee shrubs, mainly exist for cherry harvesters to pick and eat from.

Phaedon's tasting notes

This coffee is truly classic in its characteristics. Sweet, syrupy, bold and nutty, the lovers of a traditional flavour profile will surely find this to be a firm favourite. I particularly enjoyed it in a French press and a siphon, where those toasted nut notes and big body were able to shine through unadulterated.

Rosetta Roastery's notes

Roast style: Classic
Flavour profile: Structured & juicy, dried apricot, nectarine finish

“Starting off strong, this roast kicks off from a high charge temperature. We ease off the gas as first crack approaches, allowing the residual heat in the drum to drive the roast forward. The result is a wonderfully clean and lively profile, complemented by red fruit notes and pronounced sweetness! Smooth, sweet, and versatile—delicious on its own or with a splash of milk.”

“Another amazing lot from the Caballero family, who have once again turned a difficult growing environment into an opportunity for excellence. Farming coffee at Finca JR is no small feat—the farm’s aspect makes sunlight hard to come by. But, producer Marysabel Caballero and her husband Moises, 2nd and 3rd generation coffee farmers, use smart farming methods to improve their crops year after year. Their main cultivar is Catuai, also cultivating other more exotic varieties like Java, Pacamara, and Geisha.”

Coffee details from Rosetta

• Altitude: 1600 masl
• Processing: Washed
• Varieties: Catuai
• Harvest: 2024
• Country: Honduras
• Region: Marcala, La Paz
• Farm: Finca Buena Vista
• Producers: Marysabel and Moises Caballero of Fina JR