Guayabina
Located in eastern Honduras, close to the borders of Guatemala and El Salvador, the department of Ocotepeque is home to Guayabina, a coffee farm owned by Roy Alexander Hernández and his wife, Dariela. The couple inherited 1.7 hectares of land and, despite initial challenges, began producing specialty coffee in 2016, exporting to various countries.
Roy experimented with natural processing and anaerobic fermentation, which proved successful. Since then, he has focused on anaerobically processed coffee, investing in new coffee varietals and organic farming practices.
At Guayabina, cherries are handpicked during the harvest and taken to their wet mill. There, the coffee is washed and sorted to remove low-quality cherries. The cherries are then sealed in barrels to ferment anaerobically for 72-144 hours, which enhances the sweetness of the coffee. After fermentation, the cherries are dried in the sun on patios for two days, then moved to raised beds to dry for another 15-20 days.
This coffee offers a vibrant and clean cup experience, with a hibiscus aroma that unfolds into notes of stewed strawberry. Its rich, dark chocolate undertones and rum-like finish evoke the taste of chocolate-coated cherries, making it a distinctive and memorable cup of anaerobically processed Honduran coffee.
Process: Anaerobic Natural
Varietal: Parainema
Origin: Ocotepeque, Honduras
Tasting Notes: Cherry, Dark Chocolate, Rum
Suitable for espresso
Available only in 200 grams
Recommended to rest beans for 7-10 days from roast date before consuming
Located in eastern Honduras, close to the borders of Guatemala and El Salvador, the department of Ocotepeque is home to Guayabina, a coffee farm owned by Roy Alexander Hernández and his wife, Dariela. The couple inherited 1.7 hectares of land and, despite initial challenges, began producing specialty coffee in 2016, exporting to various countries.
Roy experimented with natural processing and anaerobic fermentation, which proved successful. Since then, he has focused on anaerobically processed coffee, investing in new coffee varietals and organic farming practices.
At Guayabina, cherries are handpicked during the harvest and taken to their wet mill. There, the coffee is washed and sorted to remove low-quality cherries. The cherries are then sealed in barrels to ferment anaerobically for 72-144 hours, which enhances the sweetness of the coffee. After fermentation, the cherries are dried in the sun on patios for two days, then moved to raised beds to dry for another 15-20 days.
This coffee offers a vibrant and clean cup experience, with a hibiscus aroma that unfolds into notes of stewed strawberry. Its rich, dark chocolate undertones and rum-like finish evoke the taste of chocolate-coated cherries, making it a distinctive and memorable cup of anaerobically processed Honduran coffee.
Process: Anaerobic Natural
Varietal: Parainema
Origin: Ocotepeque, Honduras
Tasting Notes: Cherry, Dark Chocolate, Rum
Suitable for espresso
Available only in 200 grams
Recommended to rest beans for 7-10 days from roast date before consuming
Located in eastern Honduras, close to the borders of Guatemala and El Salvador, the department of Ocotepeque is home to Guayabina, a coffee farm owned by Roy Alexander Hernández and his wife, Dariela. The couple inherited 1.7 hectares of land and, despite initial challenges, began producing specialty coffee in 2016, exporting to various countries.
Roy experimented with natural processing and anaerobic fermentation, which proved successful. Since then, he has focused on anaerobically processed coffee, investing in new coffee varietals and organic farming practices.
At Guayabina, cherries are handpicked during the harvest and taken to their wet mill. There, the coffee is washed and sorted to remove low-quality cherries. The cherries are then sealed in barrels to ferment anaerobically for 72-144 hours, which enhances the sweetness of the coffee. After fermentation, the cherries are dried in the sun on patios for two days, then moved to raised beds to dry for another 15-20 days.
This coffee offers a vibrant and clean cup experience, with a hibiscus aroma that unfolds into notes of stewed strawberry. Its rich, dark chocolate undertones and rum-like finish evoke the taste of chocolate-coated cherries, making it a distinctive and memorable cup of anaerobically processed Honduran coffee.
Process: Anaerobic Natural
Varietal: Parainema
Origin: Ocotepeque, Honduras
Tasting Notes: Cherry, Dark Chocolate, Rum
Suitable for espresso
Available only in 200 grams
Recommended to rest beans for 7-10 days from roast date before consuming
