Honduras
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Honduras la Bendición Red Honey

Perhaps unsurprisingly, the “origin” story of Honduras isn’t clear: Reports vary about when and how coffee first came to the country, though conventional wisdom puts the first noteworthy harvest year at 1804, in the Comayagua department. No matter when the plants were first brought here, they have played an increasingly significant role in the national economy since then—so much so that credit is largely given to coffee for preventing the national government from going bankrupt during financial crisis in 2009.

Established in 1970 (and privatized in 2000), the country’s Instituto Hondureño del Cafe (IHCAFE) has sought to improve the infrastructure that would encourage the development of higher-quality markets, as well as provide hardier varieties and technological advancements, especially to the many smallholder growers. The organization is also very involved in organizing and marketing the country’s Cup of Excellences competitions, which have brought a noteworthy increase in attention and credit given to the finest lots the producers here have to offer.

Amidst the unbelieveable landcape at Fazenda Rainha is a chapel designed by the renouned Brazilian architect Oscar Niemayer, and built by Fazenda Rainha’s workers. The Chapel was one of Niemayer’s last projects before he passed, just before turning 105 years old in December of 2012.

32%

Acidity

32%

Fruitiness

60%

Caffeine

60%

Caffeine

Other coffees

Peanut, caramel, grape & creamy body. Goes down very easily!

Subtle hints of acidity, floral notes with plenty of sweetness balanced with a very smooth malty chocolate tone. Medium bodied, smooth, rich and very clean.

A clean, sweet, multi-layered coffee with hints of nectarine, apricot, melon, and jasmine.

Deep chocolate, caramel and praline notes with intense sweetness.

Milk chocolate, hints of cherry.

Notes of maple syrup, molasses and a slightly bitter aftertaste of dark chocolate.