HONDURAS - José Andrés

A delicate profile with elegant complexity and layered floral notes

THE BEAN

CUPPING NOTES Juicy, Red Currant, Floral

ROAST Suitable for all brew methods

PROCESS Anaerobic Fermentation

VARIETY Pacas

PRODUCER Finca El Mono, José Andrés Castillo Mejia

REGION Santa Barbara, El Sauce

ALTITUDE 1570m

SCA POINTS 87,5

CROP 2025

THE FARMER BEHIND

In 1985 José Andrés finished his military service and decided to go back and settle down in his home village of El Sauce in the Santa Barbara region.

He worked hard and was able to take a loan to purchase his 7 hectare property. He invested all his savings in developing the farm and planting coffee trees but was only able to sell the coffee on the local market for a very low price.

After 10 years of running the farm he sold it and in 1995 he purchased his now current farm. First three years he was cultivating vegetables and after that he started planting coffee.

He kept selling coffee on the local market until 2018 when the San Vincente mill invited him to learn and prepare coffee for the specialty market. He proudly prepared his first lot in 2022 and is
happy to continue his development in the specialty coffee world.

The varieties grown at his farm are pacas, IH90, yellow catuai and parainema and he puts a lot of work into processing every variety very carefully.

Most of his coffee is processed with a washed method but his passion are honey and anaerobic processes.