Coffees from Honduras

Central American coffee supporting A Door of Hope foster care nonprofit.

Dark roast from Honduras with warm caramel, chocolate, and spice notes.

Delicate washed Geisha from Honduras with floral, tropical, and tea-like characteristics.

Limited experimental honey-processed single-origin with wine yeast fermentation from Honduras.

Delicate Honduran washed SL28 with floral and black currant notes.

Transparent, bright Pacas from Benjamin Paz with nectarine, orange, and marzipan sweetness.

Honduran SL28 with complex fruit and floral notes from Benjamin Paz.

Anaerobic Honey processed Honduras coffee with hibiscus, nutmeg, and honey notes.

Clean, sweet Honduran Pacas from Carlos Ramos at El Cielito.

Clean, sweet Pacas from Carlos Ramos in Honduras's Santa Bárbara region.

Clean, well-processed Pacas espresso from Honduras with sweet candy notes.

Clean, sweet Pacas from Honduras with consistent quality and careful processing.

Delicate, floral Geisha from Honduras with striking complexity and clarity.

Honduras coffee with citrusy pomelo, sarsaparilla depth, and brown sugar sweetness.

Darkest espresso roast delivering rich, smooth and bold character for milk or straight.

Honduran drip bag with nectarine, orange, and marzipan flavors in convenient 14g packets.

Clean, syrupy washed Geisha with ripe fruit and floral notes.

Natural processed Yellow Catuai from El Coyote farm in Honduras with plum and butterscotch notes.

Washed Honduras coffee with green apple, herbal, and stone fruit notes.

Consistently balanced washed Honduras coffee with cocoa, mild fruit, and caramel sweetness.

Fruity espresso blend featuring fig sweetness, cherry liveliness, and candied pecan notes.

Honduran washed coffee with dark berry, chocolate, and citric acidity notes.

Specialty Arabica decaf from Honduras with medium roast suitable for multiple brewing methods.

Honduras Bourbon Arabica from Santa Barbara grown at 1550-1580 meters elevation.

Approachable and sweet Honduran Parainema with caramel and orange notes.

Honduras honey-processed Parainema with juicy apricot and citrus notes.

Natural process Honduras coffee with plum, dark chocolate, and green apple notes.

Washed Geisha from La Salsa farm highlighting florality and restrained citrus acidity.

Low-altitude natural process Parainema from Honduras with vibrant juicy character.

Honduran Pacas coffee from Santa Barbara at 1820m elevation.

Washed Pacas from Honduras grown at 1820m elevation.

Exotic pineapple and fruity coffee with sweet honey tones.

Washed Honduran coffee with balanced sweetness, chocolate depth and green apple brightness.

Single-origin Honduran Geisha with tropical and fruity flavor notes.

Complex SL28 from Honduras at 1700m with fruit-forward washed profile.

Bright washed Parainema with green apple, key lime and honeycomb notes.

Washed Pacas from Honduras with sweetness, density, and fruit expression.

Remarkably clean Honduran coffee from La Colmena with watermelon and red currant notes.

Smooth single origin from Honduras highlands with chocolate and caramel notes.

Rich cacao and anise with dried apricot brightness and nutty sweetness.

Lively, sweet single origin from Honduras Cup of Excellence-winning Finca Liquidambar.

Washed Catuai from Honduras with stone fruit and plum notes.

Nelin Guzman's first anaerobic natural with bright berries and chocolatey finish.

Washed Caturra from Honduras with peach, honey, and navel orange notes.

Washed Honduran Caturra with white peach, honey, and navel orange notes.

Washed SL28 from Honduras with bright acidity and structured profile.

Delicate and refined single origin with notes of nectarine, dates, and vanilla bean.

Award-winning honduran single origin from David Muñoz's Nueva Esperanza farm.