- Stock: In Stock
Available Options
| Coffee Info | |
| Flavour notes | Peach pie, melon, brown sugar, white chocolate |
| Origin | Honduras |
| Region | Montecillos |
| Producer(s) | Mario Samuel Mejia |
| Farm | El Jardin |
| Altitude | 1650 m.a.s.l. |
| Varietal(s) | Icatu, Catuai |
| Processing | Washed |
| Roasting Profile | |
| Omni | perfect balanced for espresso and filter extractions |
In La Paz, Honduras, where the cool mountain temperatures and steep slopes provide the perfect environment for cultivating coffee, the Mejia family has been dedicated to their land in Montecillos for four generations. A 16 hectare farm when it was inherited by his father, Finca El Jardin’s current 52 hectares are now managed by the youngest Mejia, Mario.
Mario always knew he would continue the work his family taught him but he is part of a generation looking to give Honduras a new name in the specialty coffee industry. The future he imagines is one where Honduran coffee earns its own spot on a shelf, rather than being blended away. Inspired by bold and innovative Honduran farmers like Benjamin Paz, Mario chases higher quality every year. And not only for himself. Mario also is creating a network of neighboring farms who he can work with and share his knowledge to collectively lift the name of Honduran coffee.
Coffee is the top agriculture export for Honduras. More than 100,000 Honduran families depend on it as their main source of income, so not only is it vital to the Honduran economy as a whole, but as Mario describes, it is integral to community life as a generational tradition which is linked to identity. For him, coffee was always the path.
For many years the Mejia family was dedicated to the typical Honduran coffee - sweet and nutty washed coffees with a full body, and low acidity.
After graduating from the National University of Agriculture in 2019, Mario Samuel Mejia had a new perspective on the future of coffee in Honduras.
“We began to see that there was a different world of coffee. It was not the same conventional production that we knew. We began to travel, to visit farms. It was a radical change in my way of thinking.”
Mario was determined to overcome doubts, and strive to ensure that Honduran coffee is not just seen as a commodity but as a valued product with a story and quality behind it.
So starting small, with only 5 hectares and the existing trees there, the family began transitioning to specialty production.
