Honduras San Marcos Caiquin

Grapefruit, Raspberry, and German Chocolate

Roast Level: Medium Roast 

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Despite lacking the “sexy” reputation of other Central American coffee-growing countries like Costa Rica, El Salvador, and Guatemala, Honduras has quietly become the bigger producer, exporting more volume than any other nation in the region, and the seventh overall in the world for exports.

While Honduran coffees still tend to live up to their reputation as “mild” (nutty, sweet, heavy-bodied but without the oomph of acidity that characterizes a fantastic Guatemalan or the dynamic profile of a top Costa Rican), we do think there is a bright future for breakout producers who are interested in committing to quality and in achieving that microlot status.

About the coffee:

The Regional Select program was created to highlight the unique profiles we have found that are inherent to various microclimates in many of the countries from which we source green coffee. Local variables like wind patterns, soil quality, sunlight, elevation, and other environmental influencers have much to do with the common characteristics that separate, say, a Northern Colombian from a Southern Colombian coffee, just as they inform the differences between a Colombian and a Kenyan.

For our Regional Select offerings, we source based on cup quality and character, seeking a balance of “taste of place” with availability and price. These lots are built as blends from coffees that cup out between 84–87 on our 100-point cupping scale, and come with regional and often microregional traceability, but are not farm- or producer-specific.

The coffees in this offering are picked ripe, de-pulped the same day, dry fermented for 12 hours, and then dried for 12 days.