Image 1 of 1
Image 1 of 1
Image 1 of 1
Image 1 of 1
Region: Copan
Altitude: 1550 masl
Process: Anaerobic Red Honey
Varietal: Catuai
We taste: Creme Brulee, Peach Pie, Dark Chocolate
San Isidro Farm & Katia Duke
Katia Duke’s Finca San Isidro is located in the Copan Department of Honduras. Her family has been producing coffee on the farm for generations using traditional methods. Katia spent most of her childhood on the farm, then moved to San Antonio de Oriente, Francisco Morazon, Honduras to study agronomy at the Zamorano Pan-American Agricultural School. When the La Rosa rust epidemic hit Honduras in 2012, it destroyed the majority of Katia’s family’s coffee crop that year. In the wake of this devastating blow, Katia wanted to change the way her family thought about coffee.
Katia dove into the world of specialty coffee, becoming certified in roasting and barista skills. She opened her own coffee shop selling coffee from her family’s farm, and convinced her father to allow her several plots of land to farm as she wanted. However, there were many more struggles to come. Katia has had to push every step of the way to become a successful farmer, especially breaking through preconceptions of women in coffee. She is an AMAZING example of a leader in her community and serves as a beacon of hope for other women working in coffee.
Anaerobic Red Honey Process
After harvesting, ripe cherries were partially depulped and placed into sealed tanks to ferment in an oxygen-free environment. This anaerobic stage lasted approximately 72 hours and was carefully monitored to ensure consistency and clarity in flavor development. After fermentation, the coffee, still covered in a significant amount of mucilage was transferred to raised beds to dry under controlled conditions. The drying phase was slow, allowing the sugars in the mucilage to fully integrate. Once the ideal humidity was reached, the coffee was prepared for milling and export.
In the Cup
When it’s hot, there is a sweet, bright cherry aroma. On first sip, there are notes of plum and pear with a caramelly sweetness that is accompanied by a creamy mouthfeel. As it cools, the peachy acidity becomes more present and the mouthfeel becomes more silky. The coffee takes a wonderful peach pie quality and the finish leaves us with a lingering dark chocolate sweetness with a soft peachy aftertaste that is a wonderful takeaway from a wonderful cup of coffee. Overall, this coffee is a perfect adventurous coffee for anyone looking to try something a little more fruity and delicate.
Region: Copan
Altitude: 1550 masl
Process: Anaerobic Red Honey
Varietal: Catuai
We taste: Creme Brulee, Peach Pie, Dark Chocolate
San Isidro Farm & Katia Duke
Katia Duke’s Finca San Isidro is located in the Copan Department of Honduras. Her family has been producing coffee on the farm for generations using traditional methods. Katia spent most of her childhood on the farm, then moved to San Antonio de Oriente, Francisco Morazon, Honduras to study agronomy at the Zamorano Pan-American Agricultural School. When the La Rosa rust epidemic hit Honduras in 2012, it destroyed the majority of Katia’s family’s coffee crop that year. In the wake of this devastating blow, Katia wanted to change the way her family thought about coffee.
Katia dove into the world of specialty coffee, becoming certified in roasting and barista skills. She opened her own coffee shop selling coffee from her family’s farm, and convinced her father to allow her several plots of land to farm as she wanted. However, there were many more struggles to come. Katia has had to push every step of the way to become a successful farmer, especially breaking through preconceptions of women in coffee. She is an AMAZING example of a leader in her community and serves as a beacon of hope for other women working in coffee.
Anaerobic Red Honey Process
After harvesting, ripe cherries were partially depulped and placed into sealed tanks to ferment in an oxygen-free environment. This anaerobic stage lasted approximately 72 hours and was carefully monitored to ensure consistency and clarity in flavor development. After fermentation, the coffee, still covered in a significant amount of mucilage was transferred to raised beds to dry under controlled conditions. The drying phase was slow, allowing the sugars in the mucilage to fully integrate. Once the ideal humidity was reached, the coffee was prepared for milling and export.
In the Cup
When it’s hot, there is a sweet, bright cherry aroma. On first sip, there are notes of plum and pear with a caramelly sweetness that is accompanied by a creamy mouthfeel. As it cools, the peachy acidity becomes more present and the mouthfeel becomes more silky. The coffee takes a wonderful peach pie quality and the finish leaves us with a lingering dark chocolate sweetness with a soft peachy aftertaste that is a wonderful takeaway from a wonderful cup of coffee. Overall, this coffee is a perfect adventurous coffee for anyone looking to try something a little more fruity and delicate.