Primary Espresso | Honduras

This espresso roast comes from Miguel Mancia in Intibuca, Honduras. Grown at 1800 MASL, this is separation of Typica harvested in April 2026. The cup is approachable and round with notes of purple fruits like grape and raisin along with milk chocolate, light florals and a marshmallow body. 

Earlier this year during our visit to Honduras we had the pleasure of visiting Jeimy Aguilar, the young producer who we had worked with for the first time last year. During that visit we met her family, including her husband and young son as well as her father in law - Miguel. We are happy to extend our purchasing to more of her family with this lot from Miguel.

Cherries are harvested at peak ripeness and are then depulped. After being depulped the coffee undergoes a 48-hour dry fermentation in tiled tanks. The seeds are then washed and dried on raised beds for 25-30 days.