Coffee / Honduras / Honduras Liquidambar - Black Honey Process

Honduras Liquidambar - Black Honey Process


Very complex big fat juicy and sweet fruit flavour notes including orange, mango, lemon (ade).

This is an interesting lot being a black honey process coffee. To produce a true black honey processed coffee which has approx. 100% of the mucilage left on when drying is difficult.

The greater the percentage of mucilage left on the coffee the longer the coffee takes to dry. Black honey process is more likely it is to ferment and develop defects. It also needs to be agitated (turned) far more regularly and takes up space on the drying beds for about as twice as long, than with yellow honey coffees.

Not many farmers want to produce black honey process coffee even though the flavours become more intricate and hold more depth of flavour.

But here we have it.

The lot was produced at Finca Liquidambar is a 37 acre farm located in the community of Guascotoro within the municipality of San Jose in the department of La Paz, Honduras - owned by Roberto Rene González. Finca Liquidambar

Roberto was one of the first in his community to earn a university degree. After graduating with a degree in business management, Roberto returned home to manage RAOS and to help his family run the coffee farm.

Roberto is currently working to get 19 acres of his farm formally recognized as a biological reserve. The goal is for the reserve to become a destination for tourism in the area. Finca Liquidámbar provides year-round employment to 7 people and another 30 people during the harvest. Roberto, his wife Odalma and their two children partner with local schools and local organizations for road improvements and youth activities
All our coffee is sold as whole beans, which we recommend for optimum flavour and freshness.
1500-1700 masl
Black Honey
Roberto Rene González
San Marcos
  • Honduras Liquidambar - Black Honey Process