Honduras | Guillermo Tercero Espresso

Guillermo Tercero’s farm, El Tesoro spans 7 hectares within a lush forest along the Montecillos mountain range. This is a separation of his Catuai, grown at 1750 MASL harvested in April, 2024. This is our first season working with Guillermo and we are thrilled to partner with him. His Catuai is sweet and approachable with balanced flavors of raisin, prune and milk chocolate along with a herbal and slightly floral finish.

Visiting Guillermo’s farm is a breathtaking experience. Nestled within a forest, his coffee trees thrive in a healthy, shade-grown agroforestry system. Guillermo employs environmentally friendly practices, including soil conservation techniques, live barriers, balanced nutrition based on soil analysis, and manual weed control—avoiding the use of chemicals. With a background in agronomy, he once provided soil analysis and farming advice to other coffee growers. Now, he applies this expertise in soil conservation and plant nutrition directly to his own farm. He cultivates a range of coffee varieties, many of which we will be releasing this season.

Cherries are picked at peak ripeness and fermented in a controlled environment for 36 hours in bags before being depulped. The seeds are then fermented in sealed bags for 40 hours. Once fermentation is complete the seeds are submerged in water for 2 hours to remove all the mucilage and then sent to dry on raised beds for 25-30 days. Drying is done in direct sunlight for the first 3 days and then covered in black mesh for indirect sunlight drying for the remaining time.