Finca Liquidambar - Roberto Rene González - Yellow Honey Field Blend - Honduras

Description

Whole Bean Roast: Medium Recommended Rest: 2-3 weeks from roast date Tasting Notes: banana bread, almond, pear jam Origin Details Region: San José La Paz, Honduras Elevation: 1510m Producer: Roberto Rene González, Finca Liquidámbar Process: Yellow Honey Variety: Bourbon, Catuai, Pacas ABOUT THIS COFFEE AND PRODUCER Finca Liquidámbar is a family-owned coffee production business that has been in operation for over 20 years, named after the diverse Liquidambar trees on its plantations. The family-owned farm spans 37 acres, with a large portion being devoted to nature preservation. Roberto focuses on high-quality coffee production, growing varieties like Catuai, Caturra, Red and Yellow Bourbon, and others. The coffee is processed using various methods such as Honey, anaerobic, natural, and washed processes, with drying taking place in solar dryers or African beds. The region's tropical climate supports biodiversity and offers both rainy and dry seasons. Roberto, was one of the first in his community to earn a business administration degree, and returned home to manage RAOS (Cooperativa Regional de Agricultores Orgánicos de la Sierra) and his family's coffee farm. He is working to have 20 hectares of the farm recognized as a nature reserve and aims to turn it into a tourist destination. Finca Liquidámbar employs 7 people year-round and 30 during the harvest. Roberto, his wife Odalma, and their children, Alma Giselle and Emerson Neptalí, collaborate with schools on coffee education initiatives. This specific lot from Roberto was processed using the yellow honey method and was subsequently dried in solar driers with protection from the rain. WHY WE SELECTED THIS COFFEE We're excited to be working with Roberto once again, one of our longest-standing relationships in Honduras. Year after year, the care and consistency that go into the coffees from his farm are what keep us coming back and make us excited to share each new harvest. This lot is a blend of Bourbon, Catuai, and Pacas, brought together through a yellow honey process that highlights the sweetness of both the varietals and the farm's terroir. The result is a coffee that feels cohesive and approachable. The cup opens with a comforting note of banana bread, followed by a gentle almond character that adds warmth and structure. As it cools, a sweet pear jam finish lingers, rounding out the cup with a soft fruit sweetness. Whether brewed as a daily medium roast or pulled as espresso, this is a coffee that feels familiar, balanced, and easy to enjoy.