Honduras
El Diamante 2014 Harvest

Washed process Catuai, Caturra

Flavour: vanilla, sugar plums

Body: Acidity:

In Honduras, 92% of coffee production comes from small producers, such as Francisco, who traditionally have picked and de-pulped their own coffee and then sold wet parchment to Coyotes, who buy from the farm gate in exchange for cash. This is the quickest way for a producer to receive money for their crop.

Coffee sold this way would then go to large-scale mills to be exported as commercial grade bulk lots.

However, Francisco and the other small producers who work with our importing partner Silo Coffee are part of a new movement of farmers who are processing and drying their own coffee.

These small producers are being encouraged to invest in taking care of their washing tanks and de-pulping equipment, and building their own raised beds.

This new group of producers is pursuing quality and together they are aiming to increase the volume of ‘Specialty Grade’ coffee exported from the country, which currently sits at just 1%

Learn everything about this coffee:

Ethical, traceable sourcing

This page has all the sourcing information (variety, process, region, story, importer, and more) that our importers share with us, and give us permission to use.

The transparency helps us talk confidently about the quality and background of our product, and it helps you know exactly what you’re buying.

Learn more:
Coffee page transparency legend
Our coffee philosophy
Our business approach

Fresh harvest coffee

We only source and roast coffee from each country’s latest harvest season (so the green coffee is never older than 1 year from the time of picking, processing and packing). This ensures the sensory qualities are always at their peak and unaffected by excessive ageing.

Roasted for espresso and filter (best enjoyed black)

Roast style: omni. Omni roasts are designed to brew and taste great both as espresso and filter. Our omni single origins generally sit on Agtron values in the ~70-60 value range. So, technically, they are somewhere in the lighter side of the medium spectrum.

Designed for espresso and filter brewing. Best enjoyed black.

Learn more:
Our Loring Kestrel S35 roaster
Our roasting style and approach

Best brewed within days 15-49 post-roast

The ‘fresh is best’ saying doesn’t apply to coffee (contrary to popular belief). Waiting before opening and brewing your bag of whole coffee beans helps develop peak flavour and acidity.

But heads up: if you buy pre-ground coffee, brew it as soon as possible.

Learn more:
Our recommended brewing window

Try our custom brewing recipes

Our recipes and ratios are tailored to our coffee sourcing and roasting styles, bringing the best flavour and feel out of each coffee.

For pour over, immersion, and other filter brewing styles, check our brew guides.
For our espresso single origins, we recommend a coffee:yield ratio of 1:3:

Dose: 20g ground coffee
Yield: 60g espresso
Total brew time: ~24-28 seconds

This is just a starting point! We encourage you to experiment, taste, and adjust to find the recipe that you enjoy the most.

Learn more:
Our espresso brew guide (single origin)
Brewing ratio calculator

Packaging and sustainability

Bags: ABA-certified home compostable (AS 5810-2010)
Labels: recyclable
Valves (only on +250g bags): general waste
Box and tape (online orders): recyclable

Learn more:
Our packaging

Producer: Francisco Alvarado
Country: Honduras
Region: Poso Negro, Masaguaro
Altitude: 1600 – 1650m above sea level
Varieties: Catuai, Caturra
Process: washed
Harvested: March 2015
Importer: Silo
Body: Medium
Acidity: Medium
Tasting notes: Vanilla, sugar plums
Roast style: Omni (filter + espresso)

Varieties

Catuai variety

Created by the Instituto Agronomico do Campinas in Brasil, Catuai is a hybrid varietal between Caturra and Mundo Novo.

Caturra variety

Caturra is a natural mutation of Bourbon that was originally discovered in Brazil in 1937, considered to be the first naturally occurring mutation ever discovered.

The location

Coffee from Honduras

The largest producer of coffee in Central America and one of our favourite coffee producing nations, capable of producing fruit driven coffees with a great, vibrant acidity.

The Opalaca region of Honduras

Southern part of Santa Barbara falls within this region. The area is named after the Opalaca mountain range

Farm processes

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.