Honduras Las Delicias Natural Anaerobic

Honduras Coffee from Finca Las Delicias in Montecillos

Finca Las Delicias is a 12-hectare family farm in the hills of Montecillos, in the La Paz Department. The Mejía Martínez family has been growing the IHCAFE 90 and Catuaí varieties here since 1985. The farm’s name, “Las Delicias,” means “the delights” in English. It also reflects the family’s high standards for the quality of their coffee.

The Montecillos Coffee Region and Its Climate

Montecillos is one of Central America’s best-known coffee regions. In 2005, it became the first region in Central America to receive the protected designation of origin Café de Marcala. The region lies at elevations of 1,200 to 1,700 meters. Average annual temperatures range from 14 to 22 degrees Celsius, and annual rainfall totals 1,300 to 2,300 mm. The dry season, from November to April, coincides with the harvest season, which runs from December to March. This helps ensure controlled sun drying. Mineral-rich soils and the cool mountain climate allow the coffee cherries to ripen slowly, giving the beans greater density and sweetness. The designation SHG stands for Strictly High Grown, Honduras’s highest official classification for coffee grown at high elevations.

Four Generations of Family Tradition

2016 marked a turning point for the farm: management and technical leadership passed to Mario’s son, agricultural engineer Mario Samuel. At 27, as a member of the fourth generation of a family devoted entirely to coffee, he brought a scientific and innovative perspective to the work from the outset. Under his leadership, the farm’s growing methods were significantly improved, soil potential was enhanced sustainably, and every post-harvest process was refined. Combining his father’s foundational knowledge with modern agronomy, the family is committed to bringing its high standards to new markets through continuous innovation.

Natural Anaerobic Processing

The centerpiece of this work is Natural Anaerobic processing. The coffee cherries are harvested only when they have reached their peak sugar content. They then ferment as whole fruit in airtight barrels, with time, pH, and temperature carefully controlled. This is followed by slow sun drying, during which the fruit dries completely around the bean. The result is an intense, layered flavor profile with notes of plum, honey, and port wine.

Profile

• Region: La Paz, Montecillos, Honduras
• Elevation: 1,600 meters above sea level
• Climate: 14 to 22 degrees Celsius, 1,300 to 2,300 mm of rainfall per year
• Producer: Mario Mejía Martínez
• Varieties: IHCAFE 90, Catuaí
• Harvest season: December to March
• Harvest method: selective hand picking
• Processing: Natural Anaerobic
• Cupping score: 85.5 points

Brewing Recommendation for Honduras Natural Anaerobic Coffee

The lively acidity and creamy texture make this coffee a great choice for pour-over or French press, where its fruity flavors can shine.