La Huerta, Honduras, Washed

Santa Bárbara Mountain rises sharply beside Lake Yojoa in western Honduras, creating a patchwork of cool, high-elevation microclimates. Limestone and volcanic influences, frequent cloud cover and dramatic changes in aspect give neighbouring farms noticeably different expressions. The region has become one of Honduras’ strongest specialty origins, known for small producers, distinctive varieties and coffees with refined fruit and floral character.

Jorge Lanza Sr came to coffee after years working as an accountant. Leading Honduras’ national growers’ association took him across the country, deepening his interest in specialty coffee production. Together with María de Jesús Lontero, he later established La Huerta, putting that knowledge into practice on a farm of his own.

The Catimor cherries are picked ripe, floated to help sort them, then pulped before a short fermentation in shaded concrete tanks. Fresh water removes the loosened mucilage, and the coffee is carefully dried in its parchment. This washed process allows the coffee’s bright, floral character to come through.