Honduras Campanario El Duraznal

From: 9,75

We have been more and more enticed to offerings from Honduras, as they offer an interesting and distinctively different complexity in the broad spectrum of Latin-American origins. This single farmer lot from Aida found its way on our cupping table and was a great example of this. It has a nice apple-like brightness, with structured stonefruit, orange and papaya all in a juicy and balanced mouthfeel.

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  • Origin: Honduras
  • Region: Intibuca
  • Town: Campanario
  • Farmer: Aida Alvarado
  • Crop: 2022
  • Altitude: 1800m
  • Variety: Ihcafe90
  • Processing: Fully washed

A note from our supplier, Nordic Approach:

Aida inherited the farm from her father 10 years ago. The farm was not planted, as Aida went through a difficult situation being a mother of three children she had to support on her own. 5 years ago, Aida decided to plant a hectare of coffee with the idea of using the profit for the education of her children. But unfortunately, the results of the first sale (in 2015-2016) were not as she had expected: “I sold my coffee very cheap, becoming very disappointed, so much that I already wanted to abandon it”.

In January 2017, a technician visited Aida’s farm and took a sample for Rony Gámez (Café Raga), because they wanted to know how good her coffee was, as the farm was located in an area with a lot of potential for high-quality coffee; due to its altitude and agro-ecology always presented good appearance. In addition to that, in her house, her dad always helped her with coffee processing being extremely methodological and structured. This is how they achieved amazing cup profiles that soon caught our eyes. “He (Rony) gave me the great news that my coffee had been bought to take it to Noruega, making my family very happy. Being this our first experience in the sale of a micro lot, I would love to continue selling to this type of market”.

Weed control is used on the farm and the soil is fertilised according to soil analysis results. Coffee is picked at optimum ripeness of the cherry, then washed on time and dried using solar driers.

“I dry my coffee using screen dome dryer. I try to harvest properly, and I do not have a modern mill but it is enough to keep my coffee quality, I thank you for buying my coffee”.

The coffees from Honduras can be so amazing when they are from the right places and are processed well. They often have more complexity, depth and richness than other Central American coffees. Many specialty coffee buyers in Honduras are focused in and around the department (state) of Santa Barbara. We were hoping to expand our offering from Honduras, and decided to look at other regions to see what potential we could find. Intibuca stood out as a department with delicious coffees, and enormous potential to produce more if producers could find a market.

We have recently partnered with a group of 60 producers in the community of Pozo Negro, located in the municipality of Masaguara in Intibuca. These producers have organised themselves into a group who come together to learn and share knowledge. They elect a chairman every year who, for several years running, has been Wilmer Alexis Grau Montoya. As Joanne met with this group and heard from the producers themselves, their shared respect for Wilmer was clear. They hold regular meetings, to organize themselves and their production and to support each other in improving the quality of their coffee.

This group of producers is making an enormous effort, and reinvesting in their infrastructure on their wet mills, drying facilities and back into their production. This is an exciting development, as it allows for greater traceability and separation of high quality micro-lots, and is by no means ordinary for Honduran coffee producers. Our aim in working with this group is to find them a stable market for these coffees, and to assist them to further develop quality, and increase the amount they earn for their coffee over time.

Our coffee comes in craft paper bags which contain a plastic liner on the inside to guarantee freshness of our coffee. Please dispose properly at your local plastic trash container. The Village Coffee is roasted fresh every week, and best consumed within four weeks after roast date. Store your coffee in a dry, dark and cool place, avoid the fridge.


Additional information

Weight N/A
Country of Origin


Processing Method


Taste Notes

Apple, Orange, Papaya, Stone Fruits


Small (250 gr-8.8 oz), Medium (340 gr-12 oz), Large (1 kg-2.2 lb), Big bag (2,5 kg-5.5 lb)

Grind Size

Ground for Espresso, Ground for Filter, Ground for French Press, Ground for Moka, Whole Beans