Honduras Cacique

Producer: José Salomon Benítez is a true master in the production of coffee, which comes from his farm El Cacique, located at 1700 metres above sea level in the San Andrés region of Lempira. His farm is located on arcillosic soils, which are ideal for growing high-quality coffee.

Before processing, Jose carefully selects the berries, removing any defective ones. The coffee passes through a small mechanical pulveriser, which can also be used for manual pulping. After that, the processed beans are fermented for 36 hours to achieve optimal aroma and flavour. José tries to maintain traditional processing methods by drying the coffee in the sun, which gives it a special brightness in the flavour profile.

Honduras Cacique project

This project is part of a new line of coffee focused on quality and sustainability. Working with local farmers, we aim to develop and improve production in this region. As one of the key players, Jose has extensive experience in coffee growing and is actively promoting quality among local producers.

By growing the Lempira and Bourbon Amarillo varieties, this coffee has the potential to express complex flavours that reflect the uniqueness of its origin. Each harvest from El Cacique is made between January and March, which allows us to preserve the freshness and authenticity of the taste.

Customer engagement

We hope that buyers will be able to visit El Cacique Farm in the coming years to build their own relationship with Jose and to be able to enjoy these unrivalled flavours. Sharing information in both directions will help to improve the quality of coffee and increase the recognition of its value in the consumer market. This in turn will lead to more sustainable prices for farmers, higher wages and better working conditions for workers and their families.