Honduras Finca San Jose

ROAST

• Farm: Finca San Jose
• Location: El Pedernal, La Paz
• Altitude: 1440m
• Process: Honey Process
• Varietal: Red Catui and Yellow Bourbon

This wonderful Honey Processed coffee from Honduras encapsulates what we at Poblado Coffi strive for – relationship based partnerships. Our relationship with COMSA (Café Organico Marcela) goes back 7 years, when Suita Manuela a Bangor University student knocked on Steff’s door to introduce herself. Suita shared her backstory of growing up in a Honduran Coffee farming co-operative and of her intentions to help connect these farmers to roasteries worldwide. Suita went on to work in many UK based coffee roles including an internship at IKAWA, before returning to Honduras to help link roasters with COMSA, an organic co-operative representing and helping sell some of the best coffee grown in the La Paz area of Honduras. 

Our first crop from Suita and COMSA is a special ‘Honey’ Process lot – a process common to Central America in which the skin of the coffee cherry is removed (pulped) after harvesting, but the muselage of the fruit left on the bean during the drying phase. This phase lasts for up to 20 days in which the bean ferments within the fruit producing some amazing flavours, with this coffee being no exception.

This coffee comes from the Molina family farm, set up in 1940 Constantino Molina Vasquez, and now being run by great Grandson of Constantino, Noe Molina. Noe is now the fourth generation of producers within the family, and is the first to export their coffee, taking it to a new level of recognition and quality. With a degree in Coffee Business Administration from the National Autonomous University of Honduras, Noe is committed to perfecting every aspect of the production process, ensuring that each cup reflects the effort and legacy of his family.

The coffee from the San José Farm is the result of a careful process that begins in the very land where the plants grow. Noe Molina has been dedicated to creating a sustainable and nature-respecting environment from the start. The farm is cultivated with six high-quality coffee varieties, surrounded by timber and fruit trees, contributing to a rich and diverse ecosystem. The coffee is grown organically, with management practices that prioritize soil health and biodiversity.

Noe Molina sends this message to all who enjoy the family’s coffee.
‘When you enjoy a cup of coffee from the San José Obrero Farm, you are savoring more than just coffee; you are partaking in a family tradition spanning generations, in a cultivation process that respects the land, and in a community united by coffee’.