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  • image of retail bag
  • image of Alex Aguilar
  • image of washed process coffee
  • image of honeys and washed lots
  • image of cherries at the farm
  • image of cherries on a tree at the farm
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Honduras Alex Aguilar Washed

Honduras Alex Aguilar Washed

Light Roast

This is our second year roasting Alex Aguilar’s washed process coffee. We love it for its sweetness and balance. It’s hard to believe it is a coffee from Honduras with flavors of toffee, pear, peach, and marzipan. Alex has been steeped in coffee farming from a young age, learning the trade from his father and inheriting the farm. There is a rich coffee growing tradition in this area, and the entire Aguilar family is involved in the coffee production process.

  • We taste: Toffee, Pear, Peach
  • Region: Santa Barbara
  • Elevation: 1550 masl
  • Variety: Bourbon, Pacas, IHCAFE 90
  • Process: Washed
$18.00 USD
$18.00 USD
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The Story Behind the Coffee

Santa Barbara is a region in Honduras known for producing the most exotic and mind-bending Honduras coffees. The reason for this is two-fold, 1) terroir and 2) market access.

The terroir here provides ripe growing conditions, both high altitudes and cool nights allow for slow cherry maturation and dense beans. Bourbon and Pacas varieties are commonly grown here and pop with flavor profiles that are fresh and bright tasting as opposed to nutty, spicy, and mouth drying. Washed processed coffees are the name of the game, processed on each small farm.

Market access is the second key factor to these coffees standing out. Benjamin Paz has been the relationship piece to connect coffee buyers and roasters with small-scale coffee producers in this area. His family runs the export mill, San Vicente, and they funnel all these lots through their dry mill before coordinating export. Most of the growers in Santa Barbara produce very small lots, like this one from Alex Aguilar. 

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