Honduras · Honey · medium
Left Behind - Honduras
Roasted by The Mad Priest Coffee Roasters
A medium roast, honey-processed coffee from Finca La Unica in Copan, Honduras, grown at 1,400 masl.
From the roaster
A medium roast, honey-processed coffee from Finca La Unica in Copan, Honduras, grown at 1,400 masl. Smooth, chocolatey, and bright. Grown by 5th generation farmer Leticia Lopez Hutchins.
— The Mad Priest Coffee Roasters
Context
Produced by Leticia Lopez Hutchins in the Copan region of Honduras, Left Behind represents the meticulous craft of The Mad Priest Coffee Roasters. This specific lot is processed using the honey method, a technique that leaves a portion of the coffee cherry’s mucilage on the bean during drying. As explained in our processing methods explainer, this approach often bridges the gap between the clean profile of washed coffees and the intense sweetness of naturals.
Grown at 1400 masl, this coffee offers a balanced cup characterized by the roaster as smooth, chocolatey, and bright. When evaluating such profiles, enthusiasts often consult the flavor wheel to identify the nuanced interplay between these foundational cocoa notes and the inherent acidity typical of high-quality beans from Honduras · Copan. This selection highlights the consistent quality emerging from the region, showcasing how specific processing choices can elevate the inherent characteristics of the harvest.
In the Encyclopedia
Frequently asked questions
Where is Left Behind - Honduras grown?
Left Behind - Honduras, roasted by The Mad Priest Coffee Roasters, is sourced from Marcala, Honduras.
What does Left Behind - Honduras taste like?
Expect tasting notes of smooth, chocolatey, and bright.
How is Left Behind - Honduras processed?
Left Behind - Honduras uses the Honey process.
What roast level is Left Behind - Honduras?
It is roasted to a medium level.
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ViewLast verified: October 14, 2026 · Browse all beans.