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La Huerta, Honduras, Washed
Lychee, white peach and jasmine
A testament to the quality of Honduran Geisha, this Washed lot is delicate, yet powerful. Aromas and a note of jasmine are present in each sip, and are accompanied by fresh fruit notes of white peach and lychee.
| TASTES LIKE | Lychee, white peach and jasmine |
| ROAST | Espresso |
| COMPONENTS | n/a |
Honduras La Huerta, nestled in the Santa Bárbara mountains within the Montecillos area, is a testament to decades of dedication and the pursuit of excellence. Owned and operated by Jorge Lanza Senior and his wife, María de Jesús Lontero, this family partnership has crafted some of Honduras' most celebrated competition coffees. Jorge's journey is uniquely inspiring; raised by his grandmother, he trained as an accountant before purchasing his first land in Santa Bárbara, Quimistán in 1990, establishing Finca El Amigo while maintaining his professional career.
His role as General Manager for ANACAFEH saw him travelling across Honduras, offering technical and financial support to coffee producers. This experience fueled his ambition to produce specialty coffee and win the Cup of Excellence. Jorge and María invested in this dream by acquiring La Huerta, which led to a historic victory in the 2013 Honduras Cup of Excellence, securing 1st place with a record score of 92.75.
The 2025 La Huerta Geisha Washed continues this legacy, grown at approximately 1,550 masl, where cooler conditions and a robust mountain ecosystem support slow maturation. This coffee, with its clean, elegant profile, is shaped by disciplined harvesting and a carefully controlled washed process, delivering clarity, sweetness, and the signature floral lift that makes Geisha so captivating.
| PRODUCER | Jorge Lanza Senior and María de Jesús Lontero |
| REGION | Santa Bárbara Mountain, Montecillos |
| VARIETAL | Geisha |
| PROCESS | Washed |
| ALTITUDE | 1550-1650 masl |
Honduras' coffee history dates back to the early 1800s, evolving into the country's foremost agricultural export and supporting countless smallholder families. In recent decades, the western highlands, particularly Santa Bárbara, have transitioned from volume production to a quality-driven focus. This shift saw farmers separating small lots, refining wet mill practices, and forging direct relationships with specialty buyers. Within this transformation, Montecillos emerged as a standout region, thanks to its high elevations and cold nights that slow cherry ripening, enhancing sweetness, structure, and aromatic complexity.
La Huerta, located in Las Flores, Santa Bárbara, epitomises this modern Honduran specialty era. The region's reputation is bolstered not only by its unique terroir but also by its impressive competition results, proving Honduras' capability to compete at the highest levels. The Cup of Excellence pathway has been instrumental in showcasing farms like La Huerta on the global stage, solidifying their place in the world of specialty coffee.
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 44g in the cups in 24 seconds at 93.5 degrees C |
| Best Freeze Date | 10-14 days after roast |