In the box, you will get
Box Option 1
- 100g Honduras La Salaje
- 100g Honduras El Laurel
- 100g Honduras El Gravileo
Box Option 2
- 100g Honduras La Salaje
- 200g Honduras El Laurel
- 200g Honduras El Gravileo
About the Cup of Excellence
The Honduras Cup of Excellence (CoE) is a prestigious annual competition and auction, running since 2004, that identifies the country’s highest-quality coffees through rigorous, multi-stage blind tastings by national and international juries.
Each year, hundreds of coffees are submitted, but only the top 30 advance after strict evaluation—an achievement that highlights exceptional quality and craftsmanship.
This box is our curation of the very best of Honduras.
During our Honduras sourcing trip in March 2025, well ahead of the Cup of Excellence competition, these coffees were already on our cupping table—shared through long-standing relationships and deep trust with our partners at origin.
Their quality was immediately evident. Guided purely by what we experienced in the cup, we committed to these lots in April as part of our Honduras 2025 selections.
When the Honduras COE 2025 results were announced in May, the achievements of these same coffees affirmed both the exceptional work of the producers and the strength of our sourcing approach.
THE COFFEES
Honduras La Salvaje by Fabio Caballero Jr.
Washed Geisha // Peach, Jasmine, Stonefruits, Mango, Vanilla
La Salvaje sits high in the mountains of the Marcala region, so densely planted with native forest that its borders disappear into the landscape. Acquired by the Caballero family seven years ago, the farm was planted with Geisha and Java, with 2025 marking its first full commercial harvest.
That debut harvest proved exceptional. Fabio Jr’s washed Geisha went on to place first at the Honduras Cup of Excellence—a remarkable achievement for a young farm.
The land is steep, with tall coffee trees framed by natural springs and a small dam that supplies fresh water to nearby villages. Protected pine trees—nationally significant in Honduras—cover the ground with fallen needles, helping regulate temperature and moisture. This creates a cool, stable microclimate where cherries mature slowly, resulting in later harvests and a cup that is remarkably clean, rich, and composed.
Honduras El Laurel by Oscar Ramirez Chavez
Washed Parainema // Lavender, Jasmine, Grapefruit, Lemongrass, White Grapes
Finca El Laurel is a 12-hectare farm and family home in Honduras, where coffee cultivation has sustained the Ramírez family for generations. Parainema trees cover 8.5 hectares, interplanted with plum, avocado, and liquidambar trees that support a diverse ecosystem.
The land is alive with wildlife—armadillos, squirrels, agoutis, rabbits, and cats—while streams and natural rock caves provide shelter and rest throughout the day.
Today, Oscar Ramírez continues the family’s traditional use of the land, incorporating modern practices that increase production while preserving the surrounding environment. The result is a coffee that balances heritage, care, and precision.
Honduras El Gravileo by Lester Francisco Marquez
Washed Typica // Lemonade, Pear, Pink Bubblegum, White Grape
El Gravileo takes its name from the Silk Oak trees that define the land and its identity. What began with just two coffee trees has grown into a diverse farm shaped by patience, experimentation, and care.
At this high elevation, Parainema proved unsuitable, leading Lester to plant Typica, a variety better suited to the farm’s cool, stable climate. These conditions slow cherry maturation, resulting in coffees of greater clarity and depth.
Cherries are harvested across the farm and carried on foot to Lester’s home, where they are processed alongside his wife Dima and their son. With ongoing technical support from Café Raga, El Gravileo is part of a broader community focused on learning, refinement, and long-term quality—coffee shaped as much by knowledge as by place.
