El Diamante 2014 Harvest

Flavours of vanilla, sugar plums
Body     Acidity

Best as black espresso/filter

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%


Francisco Alvarado




Poso Negro, Masaguaro


1600 – 1650m above sea level


Catuai, Caturra




March 2015





Roast style


Map showing location of Honduras El Diamante 2014 Harvest

What makes up Honduras El Diamante 2014 Harvest?


Catuai varietal

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

Caturra varietal

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.

Coffee delivery: coffee in resealable bag and farm information card

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