Honduras - Comayagua Coffee

GUAMA DANTA, COMAYAGUA – HONDURAS This coffee comes from the mountainous interior of Honduras in the region of Comayagua, where elevations between 1250 and 1450 meters allow coffee cherries to mature steadily throughout the harvest season. The landscape is a mix of forested hills and small farms that have cultivated coffee for generations. Coffees from this region are known for their balance and sweetness. In the cup, this lot presents a structured profile with layered fruit, rich sugars, and a smooth chocolate finish. It is a coffee that highlights the dependable elegance of well grown Honduran coffee. PRODUCER This lot comes from the Guama Danta area of Comayagua, where coffee production is built around small family farms. Many of these farms have cultivated coffee for decades, passing down farming practices through generations. Coffee trees are typically grown under natural shade alongside other crops and vegetation. This slower, traditional style of farming protects the soil, moderates the growing environment, and supports steady cherry development throughout the season. Lots like this represent the collective work of experienced farmers who focus on careful harvesting and consistent quality year after year. PROCESS: WASHED Harvest takes place from December through March, when cherries are picked selectively at peak ripeness. After harvest, the cherries are pulped to remove the fruit before entering fermentation. During this stage the remaining mucilage breaks down naturally before the coffee is washed clean and moved to drying patios. The washed process emphasizes clarity and balance in the cup, allowing the natural sweetness and structure of the coffee to stand out. VARIETY: LEMPIRA Lempira is a Honduran-developed Arabica cultivar named after the indigenous Lenca leader Lempira, who resisted Spanish colonization in the 16th century. The variety was bred for resilience against coffee leaf rust and challenging growing conditions, helping farmers protect their crops while maintaining quality. Over time it has become one of the most widely cultivated varieties in Honduras. When grown at elevation and harvested carefully, Lempira produces coffees with balanced acidity, structured sweetness, and dependable cup quality. COFFEE PROFILE This coffee opens with rounded fruit sweetness reminiscent of Red Delicious apple and dark cherry. As the coffee develops, deeper sugars emerge with notes similar to panela and molasses that add warmth and body. It then finishes with a richness similar to dark chocolate, creating a balanced and warm cup. This coffee also serves as a foundational component in SUPER OMNIA and ILLUMINATE, two of our core blends, where its balance, sweetness, and structure help anchor the overall profile. BREWING THIS COFFEE This coffee performs well across a wide range of brewing methods thanks to its balanced profile and consistent sweetness. It shines as a pour-over or filter brew, while also producing excellent results as espresso. POUR OVER (V60 Style) Coffee: 23–25g Water: 360g Ratio: ~1:15 Bloom with 40–45g of water for about 30 seconds. Continue with two to three steady pours until reaching 360g total water. BATCH FILTER (Standard Drip) Coffee: 60g per liter of water Grind: Medium This method produces a balanced cup with clear fruit sweetness and a smooth finish. COFFEE DETAILS Origin: Honduras Region: Guama Danta, Comayagua Elevation: 1250–1450 masl Variety: Lempira Process: Washed Body: Medium Acidity: Balanced