In the highlands of Marcala, Honduras, Jose Santos Guevara Lopez tends to Finca La Montana, a five-manzana farm set at 1,650 metres above sea level. It is a modest piece of land — shared with corn, beans, and the daily rhythms of family life — but it supports something larger: a small community that relies on seasonal work, shared knowledge, and the warmth of collaboration.
Jose cultivates Pacas, a naturally occurring Bourbon mutation prized for its sweetness and balance. With help from local workers, cherries are picked ripe, sorted by hand, and dried slowly on raised beds for several weeks. This patient process preserves clarity and texture, and creates work opportunities that support families throughout the region.
Marcala’s cool climate, volcanic soil, and gradual ripening lend depth to this lot. In the cup, La Montana opens with juicy red grape and blackcurrant, followed by the crisp lift of apple, settling into a round, gentle sweetness as it cools.
More than a coffee, La Montana reflects the people behind it — a farmer dedicated to his land, a community strengthened through shared labour, and a hillside where pace and purpose shape every harvest. An approachable, quietly expressive Honduran coffee grounded in care, craft, and connection.
Recommended to rest beans for 7-10 days from roast date before consuming.
