Whole Bean
Roast: Light
Recommended Rest: 4-6 weeks from roast date
Tasting Notes: sweetango apple, kiwi, plum, herbal tea

Origin Details

Region: Valle de Angeles, Francisco Morazan, Honduras
Elevation: 1650m
Producer: Alexia Mejia, Finca Liquidámbar
Process: Anaerobic Washed
Variety: Parainema

ABOUT THIS COFFEE AND PRODUCER

From Alexia:

Finca Liquidámbar is a small Honduran family business, run by four members, born from the ground up with the conviction of a dream: to do something good and sustainable with coffee. Its name honors the Liquidambar tree, abundant in the region, whose autumn leaves and sweet sap perfectly symbolize what we do: transform, with patience, faith, and science, the richness of the forest and the land into the liquid amber of a cup of coffee.

The coffee grows beneath a diverse forest that envelops the crop, high atop a mountain touching the clouds with a breathtaking view. Growing coffee in this setting requires courage, just like the story of those of us who make it happen: our people and our family.

We lost our entire first harvest during the pandemic. We experienced unemployment. We ran out of capital to reinvest. There were separations, breakups, and emotional exhaustion. There were plenty of opportunities to give up, but coffee taught us that, just as the harvests don't stop, neither do dreams. Even when life turned adverse, our coffee continued its journey, rising against the elements, against the seasons, maintaining its quality year after year.

Today, despite being small, we have achieved a consistent and verifiable level of quality, with scores that have placed us among the top 30 Honduran coffees according to the 2023 Honduras Cup of Excellence, and with buyers abroad.

For this lot, the cherries are harvested and placed in sacks for 24 hours. Then, they are anaerobically fermented in barrels for 16 to 24 hours depending on the coffee’s condition. The cherries are then washed, pulped and dried until a moisture content of 11 to 12 percent is reached.

WHY WE SELECTED THIS COFFEE

This might be our most personally meaningful coffee release yet. After years of hoping and planning, we’re finally able to share a coffee from our good friend Alexia Mejía of Finca Liquidambar.

We first met Alexia at a Honduras cupping session at the Boot Coffee campus. A simple introduction turned into a real friendship, and over the years we’d grab dinner whenever we crossed paths, talking about coffee, challenges, and the possibility of working together one day as we grew.

Alexia has faced more than her share of difficulties, and the obstacles she’s worked through have been significant. Despite all of it, she continued pushing forward. That’s a big part of what makes this release so important to us: this is the first year we’ve been able to buy from her directly, and it means a lot to finally make that happen.

The coffee itself is outstanding. It’s one of our favorite and most unique Paraneimas we’ve tasted. It starts with a distinct sweet, crisped-apple note, then shifts into bright, green tart kiwi and purple plum as it cools. There’s also a subtle herbal layer in the background that adds complexity without overpowering the cup. You can clearly taste the care, attention, and high quality reflected in the harvest—an exceptionally clean and impressive example of Honduran Paraneima.

We’re genuinely excited to share this coffee with you, and we really hope you enjoy it.