This honey-processed lot from Finca La Valentina is a perfect example of the “New Honduras.” While the region was once known mostly for reliable, chocolatey blender coffees, producers like Carlos Ernesto Mejía are proving that Honduran soil can produce fruit notes that rival the best in the world.
Named after Carlos’ eldest daughter, this farm is a masterclass in patience. Sitting at 1,600 meters, the cherries ripen slowly under the shade of citrus and plum trees, packing every bean with concentrated sugars and a complex, refined structure.
The Flavour Experience
If you enjoy a coffee that evolves as it cools, this is the one. It leads with a bright, jammy sweetness—think strawberry and black grape—before settling into a deep, comforting base of milk chocolate and treacle. The
