Honduras Gesha Set
El Zapote Gesha
A beautifully expressive washed Gesha from Wilmer Grau's Finca El Zapote in the high mountain community of Pozo Negro, Honduras. Slow cherry maturation and exceptional elevation produce a cup that's vibrant, elegant, and layered with tropical fruit and delicate sweetness.
La Salvaje Gesha
From Fabio Caballero's award-winning Finca La Salvaje comes a stunning expression of Gesha. Brilliant citrus, tea-like complexity, and a lingering herbal finish showcase why this Fabio has become one of the country's most celebrated producers.
Together, these lots trace Honduras' rise from an often-overlooked origin to a source of world-class competition-caliber coffees.
This is a very small lot of coffee and is only roasted once per week. First roast and ship date is 8/10.
This set represents the extraordinary potential of Honduras at its highest elevations.
Both producers have earned recognition through the Honduras Cup of Excellence competition. Wilmer Grau's El Zapote placed 7th in the 2026 Honduras Exótica competition after years of steady improvement, while Fabio Caballero's La Salvaje captured 1st Place in the Honduras Cup of Excellence with its inaugural harvest. Together, these coffees highlight two generations of producers who are helping redefine Honduras as one of the world's premier origins for exceptional Gesha.
el zapote gesha
Wilmer Grau
Finca El Zapote
Pozo Negro, Honduras
Perched high above Marcala in the remote community of Pozo Negro, Finca El Zapote is the result of more than three decades of dedication to coffee farming. Wilmer Grau inherited his love of coffee from his father and, alongside his son Cristian, has continued raising the standard for quality in one of Honduras' most remarkable growing regions.
Cool mountain temperatures slow cherry maturation and extend drying times, creating ideal conditions for coffees with exceptional clarity and complexity. Combined with careful soil stewardship and meticulous processing, those conditions have earned El Zapote repeated recognition on the international stage.
Specs
1820 meters |
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Gesha |
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Cherries are collected and sorted by hand and floated to remove low-density cherries. The cherries are then rested for 48 hours before depulping, left to ferment another 36 hours before washing and drying on raised beds for up to 25 days. |
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April-May 2025 |
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Pozo Negro, Intibuca |
la salvaje gesha
Fabio Caballero
Finca La Salvaje
Marcala, Honduras
Fabio Caballero represents the fifth generation of one of Honduras' most respected coffee-growing families. After returning to coffee full time, he partnered with his grandfather to establish Finca La Salvaje, planting Gesha and Java in one of the country's coldest, highest coffee-growing environments. The farm's very first harvest won the Honduras Cup of Excellence, validating Fabio's belief that these mountains could produce coffees among the finest in the world.
Today, La Salvaje continues to build on that success through relentless attention to quality and a vision that extends beyond individual achievement to elevating the reputation of Honduran coffee as a whole.
Specs
1820 meters |
|
Gesha |
|
Cherries are collected, hand sorted and floated to remove low-density cherries. The cherries are then place inside plastic buckets to ferment anaerobically for 48 hours before being depulped, washed, and dried on raised beds under shade for 25 days. |
|
April-May 2025 |
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Marcala, La Paz |