Primary Espresso | Honduras

This iteration of our Primary Espresso comes from Victoria Aguirre, whom manages Mi Bendición, a 2-hectare farm located at 1750-1800 MASL in the Campanario region of Intibucá. This is a separation of Bourbon harvested in April 2025, marking our second purchase from Victoria. The coffee is rich and comforting, offering approachable flavors of milk chocolate, nougat sweetness, and deep purple fruits, with subtle herbal and eucalyptus-like notes.

Victoria, a 49-year-old wife and mother of six, began her coffee journey in 2013. With financial support from her husband, who emigrated to the United States, she was able to purchase a parcel of land already planted with coffee. A second-generation coffee farmer, Victoria grew up watching her parents cultivate coffee as their main source of income. She is deeply passionate about coffee farming, as it connects her to her roots and heritage.

Cherries are hand picked at peak ripeness and fermented for 30 hours in bags before being depulped. The seeds are then dry fermented for 35 hours in tanks. After this fermentation the seeds are washed and moved to a covered solar dryer where they are dried for 30-40 days.