Watch our roasters discuss this coffee – from how its grown to how we roasted it, how it’s tasting, how we selected it and more!


The process of applying heat to green coffee beans to transform its chemical & physical properties,  resulting in roasted coffee beans that can be brewed.


Honduran coffee has long been a staple for coffee roasters to have as an ingredient in blends and is also commonly found in the rotation of single origin coffees for some small roasters. It is versatile because of its subtle, mild and harmonious flavors. The coffee harvested for this lot was grown as high in the mountains as 1700 meters which is about as high up as coffee is grown in all of Honduras. This coffee is an excellent example of the Honduran flavor profile with a smooth and creamy texture as well as a sweet, mild, floral character. We roast this coffee medium for the classic profile which brings out chocolate and nutty flavors as well as a heavy body and maximum sweetness.


Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.

Members of RAOS


The farm & mill where the coffee cherry is grown & processed.

Various Smallholders

This coffee comes from Cooperativa RAOS (Regional de Agricultores Orgánicos de la Sierra) and we are thrilled to see both the quality and the quantity of these coffees improve year over year. RAOS has a central processing station for wet- and dry-milling, which helps improve the consistency and the quality in the cup.


The method by which the green coffee bean is removed from the fruit & then dried & stored can affect the taste of the coffee.


This selection is fully washed, or wet processed. In wet processing, beans are only dried after all the fruit on the bean has been completely removed. (Letting the fruit ferment first makes removing it easy.) This processing method:

  • Is the most common method used for coffee
  • Generally creates clean flavors
  • Produces a consistent profile


Most wine drinkers know whether they prefer a Cabernet Sauvignon or a Merlot. Similarly, the Arabica coffee plant has several botanical varieties, each with unique taste characteristics.

Catuai, Caturra, Typica, Bourbon, Pacas, IHCAFE 90