Honduras | Jeimy Aguilar

Jeimy Aguilar is a young coffee producer in Intibucá, Honduras. Her two-hectare farm, El Guyabo, sits at 1,750–1,800 MASL, where she primarily cultivates Typica. This lot is a separation of Typica harvested in May 2025. We often find that Typica expresses flavors of dark berries, purple fruits, and delicate florals. Jeimy’s coffee is a beautiful example of the variety, offering notes of plum and grape layered with sweet spices that remind us of sticky toffee pudding.

At just 19 years old, Jeimy cares for the land her mother passed down to her. As a third-generation coffee farmer, she takes great pride in continuing the tradition her grandparents began. Her goal is to expand her farm and continue improving quality to build a stable and fulfilling life for herself and her son. This is our first year tasting Jeimy’s coffee, and we hope to visit her in the coming weeks during our trip to Honduras.

Cherries are picked at peak ripeness and fermented for 65 hours in bags. The Cherries are then depulped and fermented again for 35 hours in sealed bags and tiled tanks. After this the seeds are rinsed and moved to dry on raised beds in a solar dryer for 25-30 days