Las Botijas, Honduras, Washed
- Regular price
- $29.50
- Sale price
- $29.50
- Regular price
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- Unit price
- per
Tangerine, botanical florals and pineapple
Rare Find
COFFEE PROFILE
Bright and laden with expressive fruit qualities, this Washed Pacamara tastes like tangerine and ripe pineapple, with botanical notes in the finish and aroma.
| TASTES LIKE | Tangerine, botanical florals and pineapple |
| ROAST | Filter |
Story
Finca Las Botijas, nestled in the Las Botijas mountain range near Marcala, Honduras, is a family-run estate managed by Don Abel Girón. Situated at 1,550 to 1,700 metres above sea level, the farm benefits from fertile volcanic soils and a cool, humid climate, ideal for cultivating high-elevation Arabica coffees. Don Abel, a respected figure in the Honduran specialty coffee community, comes from a lineage of farmers who have cultivated coffee in this region for generations. He combines traditional shade-grown systems with modern agronomic practices, enhancing cup quality and traceability.
At Finca Las Botijas, the focus is on the Pacamara variety, known for its large beans and complex flavor profile. Don Abel employs meticulous hand-harvesting and a washed processing method, which includes careful depulping, controlled fermentation, and slow drying, to accentuate clarity and sweetness. His coffees, celebrated for their floral aromatics and honeyed sweetness, have been featured in regional cupping events and national competitions. Don Abel's dedication to quality and sustainability reflects a broader movement in Marcala towards smallholder excellence and environmental stewardship, showcasing how generational knowledge and innovation can produce exceptional coffees.
| PRODUCER | Don Abel Girón |
| REGION | La Paz, Marcala |
| VARIETAL | Pacamara |
| PROCESS | Washed |
| ALTITUDE | 1550-1700 masl |
Origin
La Paz, Marcala, Honduras
The La Paz Department in Honduras, particularly around Marcala and Las Botijas, has been a cornerstone of the nation's coffee history since the mid-19th century. Initially planted by local families and migrants from El Salvador, the highlands' altitudes of 1,200 to 1,700 metres, fertile volcanic soils, and consistent rainfall provided ideal conditions for Arabica cultivation. By the early 1900s, coffee became the dominant economic activity, fostering smallholder livelihoods through shade-grown systems that maintained soil fertility and biodiversity.
In the 1970s and 1980s, national cooperatives and agricultural programs enhanced infrastructure and training, boosting yields and post-harvest quality. The 1990s and early 2000s marked Marcala’s rise in the specialty coffee movement, with producers experimenting with microlots and refining processes. This focus on quality led to international acclaim and, in 2005, Marcala became Honduras’s first region to receive Denomination of Origin status.
Today, La Paz and Marcala are celebrated as the heart of Honduran specialty coffee, known for balanced profiles with sweet citrus acidity, floral aromatics, and honeyed texture. Farms like Finca Las Botijas embody this legacy, merging generational expertise with innovation, solidifying the region's status as a leading Central American coffee origin.
BREW GUIDE
How to get the best tasting cup
NOTE THESE ARE A STARTING POINT AND INDICATE A RANGE TO WORK WITHIN
| Age Best Used | 7-20 days after roast |
| Brew Parameters | Dose 20g in a V60 and add 300g of water in 5 pours of 60g at 89 degrees C. Start with a 60g bloom for 32 seconds then allow water to drain through each subsequent time before adding more water, aim to finish at 2:50 |
| Best Freeze Date | 7-12 days after roast |
