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Chilly Cherry, Honduras

from €22.00

This washed Bourbon microlot comes from El Picacho in Masaguara, Intibucá, grown at 1,800 meters by Jose Yovany Rodriguez on his farm, El Beneficio. Carefully hand-harvested and traditionally washed, the coffee delivers a warm and comforting profile with notes of cardamom-like spice, sweet cherry, and vibrant red berries, lifted by a bright, blackcurrant lemonade-like acidity. A cosy yet lively cup that shines especially well in the autumn and winter seasons, and a proud first direct-sale lot from a farmer deeply committed to quality and sustainable growth.

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This washed Bourbon microlot comes from El Picacho in Masaguara, Intibucá, grown at 1,800 meters by Jose Yovany Rodriguez on his farm, El Beneficio. Carefully hand-harvested and traditionally washed, the coffee delivers a warm and comforting profile with notes of cardamom-like spice, sweet cherry, and vibrant red berries, lifted by a bright, blackcurrant lemonade-like acidity. A cosy yet lively cup that shines especially well in the autumn and winter seasons, and a proud first direct-sale lot from a farmer deeply committed to quality and sustainable growth.

  • Sweetness: Cherry Doughnut
    Acidity: Blackcurrant Lemonade
    Aftertaste: Cardamom & Spices

  • Origin: Honduras
    Region: El Beneficio
    Farm: El Beneficio
    Farmer: Jose Yovany Rodriguez
    Variety: Bourbon
    Process: Washed

  • PROCESS

    This coffee is a washed Bourbon microlot produced at Finca El Beneficio in the El Picacho area of Masaguara, Intibucá. Fully ripe cherries are handpicked and selectively sorted before undergoing a 24-hour fermentation. After fermentation, the coffee is washed and slowly dried for approximately 15 days in a solar dome dryer, allowing for even moisture reduction and preserving clarity and sweetness.

    The washed process emphasizes brightness and structure, resulting in a clean, vibrant cup with sparkling blackcurrant lemonade like acidity, sweet cherry doughnut notes, and gentle cardamom & spice, balanced by a dense and comforting sweetness.

    HISTORY

    Jose Yovany Rodriguez began working with coffee in 1985, initially as a side activity while supporting his family through other work. Over time, through persistence and personal sacrifice, he was able to acquire land and begin planting coffee of his own. Starting with just a few hundred plants, Jose has gradually expanded his farm to around 4 hectares, focusing on quality-driven production.

    This microlot marks an important milestone for Jose, as it is the first time he has sold his coffee directly, allowing him to receive a higher price and reinvest in his farm. Recent improvements include purchasing his own pulping machine and installing solar panels at his home. Together with a small team of around ten people during harvest, Jose continues to refine his post-harvest practices, using organic fertilizers, careful pruning, and selective harvesting to push quality forward.

    As part of the Intibucá Project, Jose is also connected to a wider community of producers working collaboratively to improve traceability, infrastructure, and long-term sustainability, demonstrating the growing potential of this often-overlooked Honduran region.