Honduras, Finca Las Mercedes

Flavour Profile

A Classic Coffee: Smooth, Nutty, Dark Chocolate and Lemon Zest Finish.

• Honduras, Ocotepeque
• Fully Washed
• 1,200 – 1,800 Meters

Roast Levels

Light Roast

Pepper & Spices
Spices
Nuts, Caramel
Nutty, Cocoa​
Floral
Floral
Fruity
Fruity
Fermented
Fermented
Lemon Zest
Citrus
Herbal
Herbal

Lively fruit and cashew nuts. Rich with long lemon zest aftertaste.

Roaster’s Choice

Pepper & Spices
Spices
Nuts, Milk Chocolate
Nutty, Cocoa​
Floral
Floral
Fruity
Fruity
Fermented
Fermented
Lemon Zest
Citrus
Herbal
Herbal

Nuts and dark chocolate notes dominate over a very smooth, full-bodied brew. Hints of lemon peel in the finish.

Dark Roast

Pepper & Spices
Spices
Dark Chocolate
Nutty, Cocoa​
Floral
Floral
Fruity
Fruity
Fermented
Fermented
Preserved Lemon
Citrus
Herbal
Herbal

Very smooth and full-bodied. The chocolate lingers before fading to a hint of preserved lemon finish. Classic Espresso.

Honduras is a curiosity in the coffee world. The country showcases a wide diversity of flavours, techniques and varietals that are breath-taking in scope and make pinning down a regional style impossible. The shear number of styles makes Honduran coffee a darling among coffee professionals as there are always new farms, flavours and techniques to discover. It’s best to approach Honduran coffee with an open mind. If you don’t like one, don’t write off the country; just switch regions and you’ll be pleasantly surprised!

This coffee is produced by Finca Las Mercedes: a cooperative found high up in the Mercedes Ocotepeque hills. These are top-quality beans, ranked highest on the Honduran quality scale: “Strictly High Growth” meaning they were farmed at an altitude of 1,200 to 1,800 meters. Carefully hand-picked and then processed as lightly as possible by removing the mucilage via fermentation in clean water and fully washing the beans before drying. The result is a pure expression of the local terroir. In darker roasts you can expect exceptional smoothness, a full body, and chocolate notes with a hint of lemon peel in the finish. Light roast drinkers will enjoy a similarly smooth taste and lively fruit. Ocotepeque is a hard-working and practical style that is well suited for all brewing methods.

Resting Your Coffee

Right after roasting, coffee needs some time to chill for a minimum of three days. Our roasting cycle ensures that when you receive the beans, it’ll already have rested the minimum needed. However, the flavours will continue to improve over a time. How long? Well that depends on the roasting level you ordered.

Generally your coffee will be at it’s peak after:

Light: 7-9 days after roast date
Roaster’s Choice: 5-7 days after roast date
Dark: 3-5 days after roast date

But every bean and person is different so please experiment and find what works for you!

No Pre-Ground Beans?

Unfortunately no. We would love to make your experience as convenient as possible, and while grinding your own beans is firmly in the mildly to very annoying category, we simply can’t do this for you.

The reason being, the second you grind your beans, you expose every nook and cranny to delicious coffee’s nemesis: oxygen. Too much oxygen and your coffee can go stale before you receive it in the post.

As delicious tasting coffee is our most important product we can’t take the risk of sending you a convenient but bland ground beans. Our best advice would be for you to buy a grinder.