About this Coffee
Roger Antonio Domínguez Márquez, a young farmer in La Paz, Marcala, Honduras is farming land that has been in his family since the early 1990s. His 3-5 hectares of land focuses on producing an array of heirloom coffee varietals, including Bourbon, Catuai, and Caturra. Honduras is the world’s seventh largest coffee producing country and lists coffee production as its number one agricultural export. Despite that, naturally processed coffees are still relatively new to Honduras, but they’re becoming more popular every year. It’s easy to see why with coffees like this. You’ll taste a lot of rich, sweet notes from this bean, including raspberry, chocolate ganache, and sweet red wine.
Specialty coffee production can be difficult in Honduras. The country faces challenges due to lack of infrastructure, and the nation’s climate isn’t the easiest when it comes to drying coffee cherries. The climate often leads producers to rely on fully mechanical drying methods to speed up the process. However, there are signs of improvement. Quality competitions and high-profile auctions like the Cup of Excellence have inspired more and more Honduran coffee producers to experiment with new varieties, processing techniques, and infrastructure upgrades.