Sizes
| Size | Price | Per 100 g | Stock |
|---|---|---|---|
| 100g | HK$81 | HK$81 | In stock |
| 250g | HK$161 | HK$64.40 | In stock |
| 500g | HK$289 | HK$57.80 | In stock |
Released September 2026
From Goût & Co
Origin: Honduras Region: El Zanate, San Sebastián, Lempira Farm: La Piedra Owner: Marisa Dilcia Hernandez Altitude: 1900 masl Variety: Pacas Crop: Picked in Jan. – Mar. 2026 / Arrived in Aug. 2026 Process: Washed Notes： Yellow apricot，Red apple， Caramel About farm: Nestled in El Zanate community, San Sebastián, Lempira, Honduras at 1900 masl, La Piedra Farm is jointly managed by new‑generation producer Marisa Dilcia Hernandez and her husband Kevin. Raised within a coffee family, Marisa grew up immersed in coffee farming. She now independently oversees roughly 1.5 hectares of land, dedicated to cultivating Pacas variety and washed processing (harvest season: January to May). Facing volatile market prices, Marisa actively attends quality and post‑harvest training. She implements meticulous field and processing management to craft fine micro‑lot specialty coffee. For her family, this high‑altitude farm built on two generations of hard work is far more than a source of income. It carries their earnest hope to build a better life and sustain their coffee heritage through specialty coffee. Farm: Fresh coffee cherries undergo a 48‑hour fermentation, followed by skin removal. The parchment coffee is then fermented for an additional 36 hours before washing. Staged management ensures careful monitoring at every step. The washed parchment coffee is slowly dried for around 20 days under a dome‑shaped solar drying facility, then rested for 12 days. Final green coffee moisture content reaches 11%. This carefully calibrated drying and resting cycle completes this washed micro‑lot.
