Honduras Honey Finca Liquidambar

The first person in his community to earn a university degree, Roberto Rene González didn't leave — he came home. He returned to manage RAOS (Cooperativa Regional de Agricultores Orgánicos de la Sierra) and to pour that same drive into Finca Liquidámbar, his family's 37-acre certified organic farm in the highland community of Guascotoro, La Paz. At 1,510 meters above sea level, in soil rich with clay minerals, Roberto grows Bourbon, Catuai, and Pacas varieties — and he does it with a longer view in mind. Seven people work Finca Liquidámbar year-round; thirty more join at harvest. He's currently working to certify 19 of those acres as a biological reserve, a destination he envisions for the region.

The August coffee is honey processed — pulped natural, formally speaking. After the cherry skin is removed, the beans dry in solar dryers with some of the fruit's natural mucilage still attached. At Finca Liquidámbar, those dryers provide protection from rain, giving the sugars time to develop slowly and evenly. No fermented wildness here — just clean, natural sweetness. The result is a medium roast that lets what the altitude and the land already gave it come forward.

In the cup: brown sugar and toasted coconut lead the way, with ripe nectarine and peach carrying through the middle and lingering on the finish. Round, approachable, and unmistakably Honduran.

• Origin: Honduras
• Region: Guascotoro, San José, La Paz
• Coop/Farm/Producer: Finca Liquidámbar — Roberto Rene González / RAOS
• Elevation: 1510 masl
• Process: Honey (Pulped Natural)
• Varietal: Bourbon, Catuai, Pacas
• Roast Level: Medium
• Tasting Notes: Brown Sugar, Nectarine, Peach, Toasted Coconut
• Soil: Clay minerals
• Certification: Organic

Roberto is working to certify nearly 20 acres of Finca Liquidámbar as a biological reserve — a vision as rooted in community as the farm itself.

Coffee for Life. Purpose carried forward, one cup at a time.