Honduras Coffee Beans

This coffee comes from second-generation farmer Pedro Pastor in Curarén, Francisco Morazán - found 1350 - 1600 masl. in southern Honduras. Curarén is located within the Mesoamerican Dry Corridor, making growing coffee here challenging due to prolonged dry spells and increasing climate variability. Local farmers have adapted to these challenges with efforts to conserve water, protect soil and maintain productivity. Coffee is grown alongside native vegetation and shade trees, integrated amongst the coffee farms to increase biodiversity and the ecosystem's health.

Order our Single Origin coffee from Finca Suita, Honduras. Available online in 250g and 2 KG.

New Season Gloria is here! The perfect coffee heading towards chillier times. This wonderfully warming coffee with the taste of sweet poached pear and chewy, fudgy caramel. From producer, Gloria Henriquez, the hardworking and entrepreneurial owner of Finca Los Nances. Gloria has overcome many difficulties and used her wealth of experience to diversify her farm and produce excellent micro-lots alongside her beloved free-range chickens!

Producer COCAFELOL Co-operative (300+ smallholders) Farm/Mill Multiple smallholder farms Location Ocotepeque, Honduras Altitude 1,200 - 1,900 masl Process Washed, Mountain Water Cultivar Bourbon, Typica Harvest 2026 Expect notes of Dark Chocolate, Toffee, Brazil Nut Organic Decaf is our go-to decaf, decaffeinated without chemicals so you keep the full flavour of the coffee and lose only the caffeine. We roast it medium-light to stay clean and sweet. This release comes from COCAFELOL, a cooperative of around 300 smallholder farmers in Ocotepeque, in the mountains of western Honduras where the country meets Guatemala and El Salvador, grown between 1,200 and 1,900 metres and certified Organic and Fairtrade. A rich, nutty cup: dark chocolate, toffee and a long Brazil nut finish. The Fairtrade premium paid on COCAFELOL's coffee has built something practical: a small business that turns coffee husks and natural fungi into fertiliser, given to member farms free of charge. Decaffeination happens at Descamex in Veracruz, Mexico, where the green coffee is soaked in water from the glaciers of Pico de Orizaba, Mexico's highest mountain. The water draws out the caffeine along with the flavour, then is filtered to remove the caffeine and returned to the beans, so they take back everything that makes them taste of Honduras. Enough body for a flat white, enough sweetness to drink black after dinner.

High in the hills of Honduras, fifth-generation coffee farmer Carlos Ernesto Mejia grows exceptional coffee at Finca La Valentina. With an eye on the evolving tastes of speciality coffee drinkers, Carlos is focused on developing more refined, complex flavour profiles through careful processing. This honey processed lot is de-pulped and fermented for 2–3 days before being sun-dried for 12–15 days. The result? A beautifully balanced coffee with a fruity sweetness and delicious notes of baked apple, cherry and milk chocolate.

Andrés Reyes Hernandez’s 4 hectare farm, Reyes, is found at 1670-1700 masl in the mountains of Pozo Negro, Intibucá. Coffee farming runs in the family; his grandfather was a pioneer of coffee production in Pozo Negro, helping to establish the practice in the community. Today, Andrés continues this legacy, working alongside his wife Teresa and their family across the farm. They grow the IH-90 varietal, a hybrid developed in Honduras in the 80s and 90s.

Decaf La Cidra brings uncompromising raisin, orange and fudge flavours to our decaf espresso. Exporter Beneficio San Vicente and the Sánchez family’s farm, La Cidra, work together here to highlight the Lempira department’s terroir. Also available as a subscription. Learn more by watching James Hoffmann's video on decaf explained.

When brewing our Decaf Filter, we recommend a similar grind size as when brewing your preferred filter coffee method. We recommend a ratio of 70g of coffee / 1L of water, for example 35g of coffee for 500g of water. Adjust to personal preference. Also available as a subscription. If brewing using a percolation method like V60, we recommend agitating during the bloom phase followed by a low agitation of the bed for the rest of the brew. Learn more by watching James Hoffmann's video on decaf explained here.

Half Caff blends 50% El Pato Decaf with 50% Nafuna from Uganda for a lighter-caffeine filter coffee. Clean, juicy structure meets berry fruit and milk chocolate notes.

Bringing delicious, smooth stonefruit notes and dark chocolate richness, Honduran classic La Cidra returns to deliver sweet comfort to your morning cups.

Farm - El Mango Origin - Honduras Process - Washed Varietal - SL-28 Altitude - 1600=1640 MASL Flavour Notes - Peach, Passionflower, Ginger Lily roast level: Ultra Light FARM El Mango is a family-run farm in Santa Bárbara, Honduras, built over years by Evin Joel Moreno Reyes and Alma Aydee Pineda Alvarado. Their journey began with a single plot, gradually expanding as their focus on quality and competition coffees developed. Today, the farm grows distinctive varieties including Geisha and SL28. El Mango has become a regular presence in Honduras’ Cup of Excellence: Alma placed second in 2024 with a washed SL28, while the farm returned in 2026 to take fifth place in the Exotic category. It is a remarkable story of persistence, family and an increasingly precise approach to exceptional coffee. PROCESS The cherries are carefully selected at peak ripeness before being depulped and fermented to break down the remaining mucilage. The coffee is then thoroughly washed and slowly dried to preserve clarity and structure. The result is a clean, precise cup profile that foregrounds the variety, sweetness and character of El Mango.