THE FARM: this lot is produced by Roberto Rene González and milled as a single farm micro-lot. Roberto and his family own a 37 acre farm called Finca Liquidámbar, located in the community of Guascotoro, within the municipality of San Jose in the department of La Paz, Honduras. Roberto was one of the first in his community to earn a university degree. After graduating with a degree in business management, Roberto returned home to help his family run the coffee farm. Roberto is currently working to get 19 acres of his farm formally recognized as a biological reserve. The goal is for the reserve to become a destination for tourism in the area. Finca Liquidámbar provides year-round employment to 7 people and another 30 people during the harvest. Roberto, his wife Odalma and their two children partner with local schools and local organizations for road improvements and youth activities.

This lot is honey-processed, which means the skin is removed but the mucilage is left on the seed to dry.  It is the sticky texture and the golden amber color of the mucilage reminiscent of honey that led coffee producers to name this method the honey process. Some of the most exciting flavors and aromas of great coffee are created during the fermentation of pectin and sugars found in the mucilage.  The honey process capitalizes on this stage and imparts unique flavors which leave a remarkable taste. 

OUR ROAST: The dry fragrance is clean and sweet, marked by a scent of dark chocolate, with hints of raisin. Hot water delivers a wet aroma and cola-type sweetness in the coffee. Roberto González's coffee has a smooth, rounded mouthfeel, which was is underscored in our deep roast, with the sweetness of natural sugars underpinned by bittersweet chocolate and honey-caramel.

*** All prices are per pound ***