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Las Acacias

We find flavours of panella, ripe pear, vanilla

Body     Acidity
Roasted omni for filter and espresso

This farm has been producing high-quality specialty coffee for several years, but this year made a slight change in processing. This year the lot was soaked in clean water for 12 hours, after the fermenting and washing, similar to the Kenyan style of processing. This practice is sometimes used in Honduras to give a more transparent and complex flavour profile to the coffee.

Roger Antonio Domínguez Márquez comes from a long line of coffee producers, who have been producing coffee by hand for many years. Today the family incorporates some new practices in addition to the traditional farming techniques, to maintain production levels while maintaining quality and prioritising the conservation of the native forest around them.

The farm has an abundance of plants including plums, avocados and sweet gum and is home to animals such as squirrels, rabbits and wildcats.

A protected name

The Las Acacias farm is in the sub-region of Márcala, which when it comes to coffee production, is a protected geographic name under the same classifications as you might be familiar from wine (Italy’s Chianti) and cheeses (Switzerland’s Gruyère, and Italy’s Gorgonzola and Parmigiano Reggiano).

One benefit of the protected name is that it requires full traceability of the product from farm to export: also one of the key factors in shifting from commodity farming to exporting specialty coffee such as this.

Tropical climates

Honduras has a tropical climate, with but the rain that makes the land so lush creates problems when trying to dry the coffee beans after processing.

At Las Acacias, they’ve built covered drying beds, which are greenhouse-like structures with plastic sheets to shelter the drying coffee from the rain.

Covered drying beds at Las Acacias

You can compare this to the photos of other drying beds in Ethiopia, where rain is less of a concern.

The tropical climate can also cause problems when coffee is warehoused in hot conditions before export, something that's improving in line with the higher quality focus of the specialty side of Honduras coffee.

Read more about Honduran coffee in the (UK) Telegraph.


All the images and information about this coffee and its producers have been kindly shared by the importer, Silo, and edited by us, Sample Coffee (unless linked to or credited otherwise).

Resting beans inside the sealed bag helps develop peak flavours and acidity

Learn how long and why you should wait in our brewing window recommendations.

Try our brew recipes and videos

Our brewguide recipes are easy to follow and designed to bring the best out of our coffee.


To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.

g dose
g yield
View the how to brew espresso (single origin) guide.


To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.

g beans
g water
View full recipes and videos in our brewguides


To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water

g beans
g water
View full recipes and videos in our brewguides


To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans
g water
View full recipes and videos in our brewguides


Roger Antonio Domínguez Márquez




Márcala, La Paz


1400m above sea level






March 2015





Tasting notes

Panella, ripe pear, vanilla

Roast style


Map showing location of Honduras Las Acacias


Catuai varietal

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

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.

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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