Rich, sweet, and distinctly fruity—that’s this Honduran coffee from the Czech roastery Kmen Coffee Roasters. In an espresso, the sweetness of Medjool dates meets juicy cherry compote and a chocolate note reminiscent of Mon Chéri pralines. The result is a full-bodied and intense cup with pronounced sweetness and a fruity character, shifting the typically richer profile of Honduran coffees toward an even juicier and more dessert-like expression. The natural processing method also gives it a fuller body and enhances the sweet, fruity notes.
Behind this coffee is Sebastian Mejia, who grows it at Finca Gonzalo in the La Peña area of the Santa Barbara region in Honduras, at an elevation of 1,530 meters. Sebastian comes from a coffee-growing family that sold their original farms due to low purchase prices and turned to cattle ranching for a time. Later, the family acquired their current farm in La Peña, where Sebastian now produces specialty coffee. Finca Gonzalo covers an area of 2.8 hectares, and approximately half of it is under controlled shade. The main variety grown is Parainema, which is gradually being supplemented by young Geisha plants.
The coffee is processed using the natural method, in which harvested cherries are dried whole, and the dried pulp is removed only later. This processing method generally results in greater sweetness, a fuller body, and a more pronounced fruity character, which is well reflected in Sebastian’s Parainema through notes of cherry compote and sweet dates.
- Variety: Parainema
- Processing: Natural
- Elevation: 1,530 m above sea level