|Harvest||January - March|
Expect notes of Caramel, Nutty, Red Apple.
Jose Mejia’s small, 14 hectare farm is a few hours north of Honduras’ border with El Salvador. This mountainous region is known for its lush rainforests, and is home to many of Honduras’ top winning lots at the yearly Cup of Excellence. The local air, with its cascading mist and fog, paired with a relatively consistent rainy season means the plants have the moisture they need to grow. The restricted sun exposure, meanwhile, lets the coffee cherry ripen slowly, ensuring the coffee bean inside takes in the nutrients it needs to taste delicious.
Honduras is one of the world’s best places to grow coffee. Its unique weather and topography means the plants get the perfect balance of nutrients. This balance is about giving the plant what it needs but allowing it to grow slowly, which creates coffees with lots of sweetness and vibrant flavours. This is why ecological practices like enriching the soil with organic matter and planting shade trees are so critical. Speciality coffee by its nature demands a less impactful approach to farming, and it’s an approach we see happening across Honduras.