Honduras Gerro Gacho
Code: 2528/250 2528/1 2528/251 2528/2 Choose variantProduct detailed description
Roaster's comment: “Cerro Gacho belongs to Douglas Urquía's “stable,” from whom we have already had coffee from his Las Capuquitas farm. This natural Parainema lot is another sweet treat he has served us, and on espresso and cappuccino it is absolutely fantastic, so enjoy it!”
Country: Honduras
Location: Copán
Farm: Cerro Gacho
Variety: 100% Arabica Parainema
Processing: natural
Altitude: 1700 m.a.s.l.
Harvest: January - February 2026
Flavor profile: 70% dark chocolate, plum jam, gingerbread
Preparation: ideal for espresso
Cerro Gacho Farm and the Orígenes Coffee family
Douglas Urquía is a Honduran coffee grower who manages several smaller microfarms within his 91-hectare estate – Finca El Paraíso, Finca Capuquitas (we had coffee from this farm a few years ago), Finca Los Albergues, Finca Las Variedades, Finca La Antena, and Finca Cerro Gacho itself.
His project under the Orígenes Coffee brand was established in 2012 with a clear goal: to promote the quality of Honduran coffee around the world while guaranteeing absolute traceability and integrity throughout the entire production process. The farm's main focus is the production of specialty coffees from traditional and locally adapted varieties, such as Caturra, Catuaí, Lempira, Typica, and Parainema.
Douglas places great emphasis on the environment and the protection of local fauna, flora, and water resources:
- Natural shade: Coffee trees grow in the shade of planted guava, cedar, mahogany, citrus, and banana trees.
- Sustainable farming: Weeds are cut by hand with machetes three times a year, and organic compost is applied as fertilizer twice a year. They produce this compost themselves, including by adding limestone from a local quarry
- Community involvement: Throughout the year, the project employs around 40 seasonal workers from the surrounding area, significantly supporting the local community.
- Vision for the future: Douglas plans to invest in further training for his workers in cultivation, recycling, and occupational safety, while also experimenting with new varieties such as Obata.
Unique lot: Natural Parainema
This particular lot consists of 100% Parainema variety processed using the natural (dry) method. The Parainema variety is highly valued in Honduras for its resilience and unique, often distinctly tropical and juicy flavor profile.
Processing steps:
- Selective hand-picking: Only perfectly ripe coffee cherries are picked and immediately transported to the processing facility after harvest.
- Sorting: The cherries undergo thorough inspection to remove any defective fruit and unripe cherries
- Slow drying: The whole cherries are spread out on a patio or raised African beds. There, under favorable weather conditions, they are dried very slowly and turned regularly until they reach the optimum moisture level.
- Resting the beans:After drying, the coffee is left to rest so that its flavor profile can stabilize; only then is it hulled and prepared for export.
Additional parameters
| Category: | Coffee |
|---|---|
| Taste preference: | Full-bodied coffee |
| Type of preparation: | Espresso |
| Země původu: | Honduras |
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