Honduras Piedras Amarillas Honduras Piedras Amarillas

Honduras Piedras Amarillas


This will mark the third harvest since Elio decided to sell his coffee as specialty. This happened as a result of a perfect storm of factors - having coffee he thought could be better than what would normally sell locally, and getting a friendly push from his cousin, Ramon (whom we also work with).

Today, the market price of coffee is the same as it has been for decades (paired with a whole lot of volatility). That’s highly problematic when you factor in inflation and the fact that the market price is in no way whatsoever tied to the actual cost of farming coffee. The mere act of selling even a portion of your production as specialty to a buyer like us can be the difference between making ends meet, or not. Elio’s pacas is coming into year 2 of production and is looking beautiful this year. His old stock bourbon planted in neighbouring Los Andes is tall, spindly, and intensely nourished by the yellow clay and loamy soil ubiquitous to the mountain slopes. We are so lucky to have the opportunity to work with someone like Elio and we look forward to seeing his farm come to full production.

The flavour profile of this coffee is really special. That signature Santa Barbara sweetness and distinct stone fruit paired with delicate lychee flavour is there in spades.

For all types of filter coffee brewing, we recommend the following parameters:

  • Brewing ratio: 1g coffee to 16g water
  • Slurry temperature (coffee+water): 195-200° F
  • Extraction: 20-21%
  • Producer: Elio Diaz
  • Country: Honduras
  • Region: Los Andes/El Cedral, Santa Barbara
  • Elevation: 1570 - 1660 m.a.s.l
  • Variety: Pacas, Bourbon
  • Harvest Year: 01/2017 - 03/2017