Artist Reserve: Honduras Abel Giron 'Las Botijas' - Washed Pacamara

Artist Reserve: Honduras

Abel Girón ‘Las Botijas’ · Washed Pacamara

Featuring artwork by Coco Menk

Tasting notes: Apple, fig, peach jam, and soft florals.

Elegant, expressive, and wonderfully sweet.

Our latest Artist Reserve release comes from Don Abel Girón of Finca Las Botijas in Comayagua, Honduras. Sourced in collaboration with Project Origin and La Salvaje, this award-winning producer's washed Pacamara absolutely stunned us.

We're tasting crisp apple, ripe fig, luscious peach jam, and delicate florals. Beautifully layered, silky, and refined, with the kind of sweetness that keeps you coming back for another cup.

For this release, we're thrilled to introduce our first collaboration with Coco Menk. Her original artwork brings a playful, botanical personality to the coffee, with colorful floral motifs, rich earthy tones, and intricate details that feel right at home alongside this exceptional Honduran Pacamara.

Meet Coco on Instagram · Explore Coco's artwork

---

Bean Details

• Producer: Abel Girón
• Farm: Finca Las Botijas
• Origin: Comayagua, Honduras
• Variety: Pacamara
• Process: Washed
• Drying: Raised beds, 12–15 days
• Sourcing partners: Project Origin & La Salvaje
• Artist: Coco Menk

Meet the Producer

Don Abel Girón is a third-generation coffee producer from Comayagua, Honduras.

His farm, Finca Las Botijas, benefits from rich volcanic soils and a unique mountain microclimate, creating ideal conditions for producing exceptional specialty coffee.

Through careful farming, thoughtful processing, and an unwavering commitment to quality, Abel has earned national recognition for his coffees.

Beyond his own farm, Abel mentors other producers in the region, sharing knowledge, encouraging sustainable practices, and helping elevate Honduran specialty coffee.

Thoughtfully Processed

This Pacamara is hand-picked at peak ripeness before being floated to remove lower-density cherries.

The coffee is then depulped, undergoes an initial shaded drying stage, and is washed in concrete channels before spending 12–15 days drying on raised beds.

The result is a beautifully clean and complex expression of Pacamara, full of ripe fruit sweetness, delicate florals, and a silky finish.