Rare Coffee

Las Virginias, Honduras, Washed

Regular price: $50.50
Sale price: $50.50
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Unit price: per

Pineapple, eucalyptus and chocolate

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COFFEE PROFILE

This Washed Geisha lot is bursting with unique flavours and complexity. A tropical fruit note that reminds us of pineapple cools into a rich chocolate flavour, accompanied by a sublte Eucalyptus quality on the finish.

TASTES LIKE	Pineapple, eucalyptus and chocolate
ROAST	Espresso

Story

Las Virginias is a flagship farm of the Herrera Caballero family, nestled in the highlands around Marcala, La Paz. This family, synonymous with Honduras's modern specialty coffee movement, has cultivated a legacy of excellence over generations. Led by Don Fabio Caballero, his daughter Marysabel, and son-in-law Moisés Herrera, the family operates a network of small and medium farms alongside a central wet mill. This setup allows them to manage every aspect of production, from planting to export preparation, ensuring impeccable quality control.

Their dedication has earned them repeated accolades, with Las Virginias featuring prominently in the Honduras Cup of Excellence. The farm, situated at approximately 1,600 meters above sea level, is renowned for its award-winning Geisha, grown under cool pine shade that enhances cherry maturation and flavour concentration. The 2025 Las Virginias Geisha Washed lot exemplifies their legacy, selected by Project Origin as a Gold Label coffee. It showcases the family's precise agronomy and processing, resulting in a highly articulate profile with floral and citrus notes.

PRODUCER	Herrera Caballero Family
REGION	Marcala, La Paz
VARIETAL	Geisha
PROCESS	Washed
ALTITUDE	1600 masl

Origin

Marcala, La Paz, Honduras

Marcala, located in the department of La Paz in south-west Honduras, boasts one of the country's most established coffee traditions. Coffee was introduced to La Paz in the early 20th century through migrant farmers and European influence, gradually replacing other crops as the hillside plots at 1,100 meters and above proved ideal for high-quality Arabica cultivation. By the late 1990s, local producers began to organise around quality and origin identity.

In 2005, Marcala achieved a significant milestone by becoming the first coffee region in Honduras, and one of the first in Central America, to receive a legally recognised Denomination of Origin for Café Marcala. This status set minimum altitude and cup quality thresholds, linking the Marcala name to higher quality coffees in international auctions.

Today, coffee remains a vital economic driver in La Paz. Cooperatives and families, such as the Caballeros, utilise improved varieties, careful fertilisation, and selective picking to elevate Marcala into the top tier of Central American coffee origins. This dedication ensures that Marcala continues to be synonymous with exceptional coffee quality.

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	10-25 days after roast
Brew Parameters	Dose 20.3g in the portafilter to extract 43g in the cups in 25 seconds at 93.5 degrees C.
Best Freeze Date	10-14 days after roast