HONDURAS FINCA LA FORTUNA

 ORIGIN: Honduras

PRODUCER: Garcia Family

 VARIETY: Parainema & Lempira

 PROCESS: Washed | Raised-Bed Dried  

 REGION: Plan Del Rancho, Ocotepque

 ELEVATION: 1650 M

ROASTER: Probat P25

LEVEL: Moderate Medium Roast

EXTRACTION: Filter & Espresso

  NOTES: Peach | Raw Sugar | Milk Chocolate | Citrus

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BEHIND THE CUP

This washed lot from Finca La Fortuna in San Marcos, Ocotepeque highlights the warm sweetness and gentle brightness that define coffees from Western Honduras. Expect soft peach aromatics, raw sugar sweetness, milk chocolate body, and a clean citrus finish. Smooth, balanced, and comforting, this is a versatile daily cup that still carries subtle complexity.

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STORY

Finca La Fortuna is a family-run farm led by René García and his family in Plan del Rancho, a high-elevation community in the Ocotepeque region. The area is shaped by volcanic soil, cool mountain winds, and deep shade canopies—conditions that support slow cherry maturation and exceptional sweetness.

For generations, the García family has cultivated these slopes with careful attention to soil health, selective picking, and clean washed processing. René continues this legacy with a focus on resilience and sustainability, planting varieties like Parainema and Lempira that thrive in Ocotepeque’s climate.
Their meticulous harvesting and fermentation practices translate into a cup that is clean, sweet, and beautifully balanced.

La Fortuna is emerging as one of the standout farms in Plan del Rancho, producing coffees that are approachable yet nuanced, with soft fruit character and satisfying sweetness.

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ORIGIN | PLAN DEL RANCHO

Plan del Rancho ocotepeque sits in the mountainous borderlands of Western Honduras, where high altitudes, misty mornings, and nutrient-rich volcanic soils create ideal conditions for structured, sweet washed coffees.

This microregion is known for:
• slow cherry development
• elevated sweetness
• balanced citrus-driven acidity
• clean, chocolate-toned structure

This lot from La Fortuna is an excellent representation of Plan del Rancho’s refined and approachable profile.

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VARIETIES | PARAINEMA & LEMPIRA

PARAINEMA
A Honduran hybrid known for citrus brightness, stone-fruit sweetness, and a silky mouthfeel.

LEMPIRA
A resilient, chocolate-forward hybrid that adds sweetness, body, and stability to the cup.

Together, these varieties create a cup that balances peach aromatics, raw sugar sweetness, chocolate depth, and refreshing citrus clarity.

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PROCESS | WASHED

This lot uses a traditional washed process, a staple of the region.
Ripe cherries are depulped soon after harvest, fermented under controlled conditions to break down mucilage, and washed thoroughly with clean mountain water.

The washed method here produces a cup that is clean, structured, and sweet—highlighting fruit clarity, sugar development, and a smooth chocolate finish.

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DRYING | RAISED-BED / PATIO DRIED

Drying takes place on raised beds and patios depending on weather conditions.
Cherries are turned frequently to ensure even drying, while shade is applied during intense sun to protect sugars and preserve the cup’s clarity.

This careful drying contributes to the coffee’s stability and balance.

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ROASTING | PROBAT P25

This lot is roasted on our Probat P25 with a moderate medium roast profile designed to deepen sweetness and develop body while preserving the bright citrus and peach notes that define the blend of Parainema and Lempira.

Roast curves are monitored and kept within ±2°C, ensuring consistency and proper sugar development.

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ROAST LEVEL | MODERATE m

ROAST LEVEL: Moderate Medium
WHOLE BEAN AGTRON: #65–70 

This roast unlocks warm chocolate sweetness, raw sugar depth, and soft fruit acidity while maintaining a lingering citrus finish.

Expect a round, balanced cup with a gentle fruit complexity.

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BREW GUIDE

Origami Dripper & Cone Filter

• METHOD: Origami M & Hario Carafe

• FILTER: Origami Cone Filter

• COFFEE: 18g

• WATER: 280g @ 205°F (96°C)

• RATIO: 1:15.5

• GRIND: 600 µm (Microns) Medium

• TIME: 2:15–2:30

ADJUSTMENT GUIDE

• Sharp / sour / under-extracted → grind slightly finer (-10–15 µm)

• Bitter / dry / heavy → grind slightly coarser (+10–15 µm)

• Drawdown faster than 2:15 → grind slightly finer

• Drawdown slower than 2:30 → grind slightly coarser

GRIND

• TARGET SIZE: 600 microns (Medium)

• TEXTURE: Medium (optimized for Origami Cone Filter)

GRINDER SETTING
Mahlkönig EK43	7
Fellow Ode Gen 2	4
Comandante C40	18
Baratza Encore	14

RECIPE

STEPS:

0:00 — Bloom to 40g
Pour evenly and gently swirl to fully saturate the coffee bed. Rest for 30 seconds.

0:30 — Center-to-Spiral Pour to 120g
Begin in the center and gradually move outward in a controlled spiral.

0:55 — Spiral Pour to 200g

1:20 — Final Spiral Pour to 280g

2:15–2:30 — Finish Draining

TOTAL BREW TIME: 2:15–2:30

Swirl the carafe, serve, and enjoy.

EXTRACT & ENJOY.