Honduras El Jardín

Highlights

“Mario Samuel Mejía is a fourth-generation producer growing this Bourbon micro lot at Finca El Jardín, a 20-hectare family farm in the Montecillos region of La Paz, Honduras. The family composts coffee byproducts back into fertilizer and keeps shade trees standing to protect the soil and hold water. Cherries dry whole on patios for 15 to 25 days, a slow natural process that builds the cup's bright, sweet complexity: date and blackcurrant up front, chocolate and cinnamon through the finish. Grown at 1,650-1,750 masl on volcanic soil, harvest 2025-26, imported by StoneX Specialty. Roasted medium light. Listed as arriving 11/4/26.”