La Guacorera – Honduras

ORIGIN

Honduras is the largest coffee producer in Central America by volume and the sector still accounts for a large part of the country’s export revenue – of which millions of lives are either directly or indirectly dependent. The country has ideal conditions for producing exceptional coffees due to its high elevations, fertile volcanic soils, and an ideal climate that is favourable to growing coffee. Supported by significant investment from the Honduran Government, there is a lot of expertise in the country, which makes it highly respected amongst the global coffee community.

Established in 1970, the country’s Instituto Hondureño del Cafe (IHCAFE) has made huge progress to improve infrastructure, training and provide hardier varieties with technological advancements in processing, especially for smallholder growers. International auctions such as the Cup of Excellences competitions, which have brought a noteworthy increase in attention and credit given to the finest lots that Honduran producers here have to offer.

PRODUCER

Finca La Guacorera is located in Las Flores, Santa Barbara, in the municipality of Lempira in western Honduras. Producer Richard Fernández Domínguez inherited the 0.7 hectare farm from his father and exclusively produces the Catuai variety. The young producer now represents today’s emerging generation of coffee producers in the country. He works together with his brother, and during the harvest period they employ approximately 8 to 10 workers for cherry picking. Once dry, the coffee is dry milled and stored in plastic-lined bags to preserve freshness and delivered to Exportadora de Café San Vicente. Here, the coffee is stored in their warehouses and prepared for export in line with their quality protocols.

Situated at an altitude of 1500m, Richard maintains approximately 60% of regulated shade across the farm. Harvesting is carried out selectively, with only fully ripe cherries being picked. The cherries are regularly turned and dried in a solar drier until they reach the desired moisture content – which takes approximately 15 days. The local climate presents several challenges, including delayed cherry maturation, frost damage that can burn the coffee beans, and abrupt changes in temperature. Despite these difficulties, Richard is committed to managing his farm in an environmentally responsible way, seeking to produce high-quality coffee while contributing to the reduction of climate change impacts.

ROAST

Sourced through our importing partners at Falcon Specialty, we love this coffee for its intense stewed fruit sweetness. Adopting a slower, more gentle roast profile allows us to extend the sugar browning and caramelisation reactions to accentuate the strawberry-like sweetness in the cup and develop a rich body that lasts long in the finish. You might also find the tartaric acidity of tamarind and a hint of sticky date that helps to give this delicious great depth and structure. Perfect for a range of filter and immersion brew methods.