Description
Honduras La Unica Natural, comes directly from our partnership with the Lopez family at Finca Terrerito. Located in the heart of the Copán region, Finca La Unica is a stunning 50 acre plot led by fifth-generation producer Leticia Lopez Hutchins, under the broader vision of her father, Al Lopez. Rather than coming from a massive industrial estate, this coffee is a "seed to cup" project where the family manages the entire journey from the Honduran mountainside to the roastery.
What makes Finca Terrerito special is their uncompromising commitment to the people behind the harvest. They’ve built an on-site medical clinic, a bilingual school for the children of the community, and high-quality housing for over 250 pickers. For Al and Leticia, coffee isn't just a product, it’s a vehicle to provide stability, healthcare, and a sense of purpose for their team. When we talk about coffee telling a story, this is exactly the kind of story we want to share.
The terroir at the base of Mount Tenan is pretty special. The land was actually a cattle ranch for decades before Leticia transitioned it to coffee in 2016, so the soil is exceptionally rich and "rested." At 1,400 meters, the cool mountain air slows down the maturation of the coffee cherry, forcing the bean to become denser and more flavor packed. This lot features the Parainema variety, a prized Honduran hybrid known for its resilience and its incredibly distinct, tropical personality.
If you’re looking for a coffee that is bold, syrupy, and fruit forward, this is it. It has a heavy, mouth coating body that feels incredibly indulgent, balanced by a deep port wine complexity and a thick grape jam sweetness. What really brings it all together is a comforting, buttery finish that reminds me of a baked pie crust.
What gives this coffee its wild, jammy character is the Natural process. Unlike washed coffees, these cherries are dried whole on raised beds for about 20 days. By keeping the fruit intact during the drying stage, the bean absorbs all the natural sugars and fermented juices of the cherry. That extra labor, constantly hand turning the cherries to ensure perfection is exactly why the flavors taste so concentrated and bold in your cup.
What makes Finca Terrerito special is their uncompromising commitment to the people behind the harvest. They’ve built an on-site medical clinic, a bilingual school for the children of the community, and high-quality housing for over 250 pickers. For Al and Leticia, coffee isn't just a product, it’s a vehicle to provide stability, healthcare, and a sense of purpose for their team. When we talk about coffee telling a story, this is exactly the kind of story we want to share.
The terroir at the base of Mount Tenan is pretty special. The land was actually a cattle ranch for decades before Leticia transitioned it to coffee in 2016, so the soil is exceptionally rich and "rested." At 1,400 meters, the cool mountain air slows down the maturation of the coffee cherry, forcing the bean to become denser and more flavor packed. This lot features the Parainema variety, a prized Honduran hybrid known for its resilience and its incredibly distinct, tropical personality.
If you’re looking for a coffee that is bold, syrupy, and fruit forward, this is it. It has a heavy, mouth coating body that feels incredibly indulgent, balanced by a deep port wine complexity and a thick grape jam sweetness. What really brings it all together is a comforting, buttery finish that reminds me of a baked pie crust.
What gives this coffee its wild, jammy character is the Natural process. Unlike washed coffees, these cherries are dried whole on raised beds for about 20 days. By keeping the fruit intact during the drying stage, the bean absorbs all the natural sugars and fermented juices of the cherry. That extra labor, constantly hand turning the cherries to ensure perfection is exactly why the flavors taste so concentrated and bold in your cup.
We taste: port wine, grape jam, pie crust
Country: Honduras
Region: Copan
Variety: Parainema
Process: Natural
Elevation: 1,400 - 1,600 Meters Above Sea Level (MASL)
Description
Honduras La Unica Natural, comes directly from our partnership with the Lopez family at Finca Terrerito. Located in the heart of the Copán region, Finca La Unica is a stunning 50 acre plot led by fifth-generation producer Leticia Lopez Hutchins, under the broader vision of her father, Al Lopez. Rather than coming from a massive industrial estate, this coffee is a "seed to cup" project where the family manages the entire journey from the Honduran mountainside to the roastery.
What makes Finca Terrerito special is their uncompromising commitment to the people behind the harvest. They’ve built an on-site medical clinic, a bilingual school for the children of the community, and high-quality housing for over 250 pickers. For Al and Leticia, coffee isn't just a product, it’s a vehicle to provide stability, healthcare, and a sense of purpose for their team. When we talk about coffee telling a story, this is exactly the kind of story we want to share.
The terroir at the base of Mount Tenan is pretty special. The land was actually a cattle ranch for decades before Leticia transitioned it to coffee in 2016, so the soil is exceptionally rich and "rested." At 1,400 meters, the cool mountain air slows down the maturation of the coffee cherry, forcing the bean to become denser and more flavor packed. This lot features the Parainema variety, a prized Honduran hybrid known for its resilience and its incredibly distinct, tropical personality.
If you’re looking for a coffee that is bold, syrupy, and fruit forward, this is it. It has a heavy, mouth coating body that feels incredibly indulgent, balanced by a deep port wine complexity and a thick grape jam sweetness. What really brings it all together is a comforting, buttery finish that reminds me of a baked pie crust.
What gives this coffee its wild, jammy character is the Natural process. Unlike washed coffees, these cherries are dried whole on raised beds for about 20 days. By keeping the fruit intact during the drying stage, the bean absorbs all the natural sugars and fermented juices of the cherry. That extra labor, constantly hand turning the cherries to ensure perfection is exactly why the flavors taste so concentrated and bold in your cup.
What makes Finca Terrerito special is their uncompromising commitment to the people behind the harvest. They’ve built an on-site medical clinic, a bilingual school for the children of the community, and high-quality housing for over 250 pickers. For Al and Leticia, coffee isn't just a product, it’s a vehicle to provide stability, healthcare, and a sense of purpose for their team. When we talk about coffee telling a story, this is exactly the kind of story we want to share.
The terroir at the base of Mount Tenan is pretty special. The land was actually a cattle ranch for decades before Leticia transitioned it to coffee in 2016, so the soil is exceptionally rich and "rested." At 1,400 meters, the cool mountain air slows down the maturation of the coffee cherry, forcing the bean to become denser and more flavor packed. This lot features the Parainema variety, a prized Honduran hybrid known for its resilience and its incredibly distinct, tropical personality.
If you’re looking for a coffee that is bold, syrupy, and fruit forward, this is it. It has a heavy, mouth coating body that feels incredibly indulgent, balanced by a deep port wine complexity and a thick grape jam sweetness. What really brings it all together is a comforting, buttery finish that reminds me of a baked pie crust.
What gives this coffee its wild, jammy character is the Natural process. Unlike washed coffees, these cherries are dried whole on raised beds for about 20 days. By keeping the fruit intact during the drying stage, the bean absorbs all the natural sugars and fermented juices of the cherry. That extra labor, constantly hand turning the cherries to ensure perfection is exactly why the flavors taste so concentrated and bold in your cup.
We taste: port wine, grape jam, pie crust
Country: Honduras
Region: Copan
Variety: Parainema
Process: Natural
Elevation: 1,400 - 1,600 Meters Above Sea Level (MASL)
