Product detailed description

Coffee Origins

Honduras – Natural

Region: Montecillos, La Paz
Altitude: 1,500 masl
Processing: Natural, with 120-hour dry fermentation
Farm: Las Delicias
Varieties: Catuai, Pacas
Importer: Falcon Coffees
Harvest: 2026

This coffee comes from Finca Las Delicias, established more than 45 years ago in the Montecillos region of the La Paz department in southwestern Honduras. The farm is located near the Montecillos Reserve, an area known for its mountainous landscape, clay-loam soils, and temperate climate.

Due to lower sunlight exposure, coffee cherries mature more slowly here, contributing to higher cup quality. Coffee trees are typically grown under the shade of banana palms.

Processing Step by Step

1. Cherry Selection and Flotation

Immediately after harvest, the coffee cherries undergo sorting in water, known as flotation. Floating cherries – underripe, low-density, or defective fruit – are removed to ensure that only the highest-quality cherries continue through processing. This is the first step of quality control.

2. Dry Fermentation: 120 Hours

Selected ripe cherries are placed in sealed tanks for dry fermentation. The cherries remain whole, without water, and ferment in their own juices.

Naturally occurring microorganisms inside the fruit – mainly yeasts and bacteria – drive biochemical transformations. Fermentation lasts 120 hours, or 5 days, under controlled temperature and pressure conditions.

During this period, large amounts of organic acids, esters, and aromatic compounds are formed, giving the coffee its distinctive and complex character.

3. Drying

After fermentation, the cherries are transferred to African drying beds or concrete patios. Depending on weather conditions, drying takes up to 20 days.

The cherries are turned regularly to prevent mold development and over-drying. The process is completed once the beans reach a final moisture content of 10–12%.

What Does This Process Bring to the Cup?

• Rich and expressive aroma
• Deep flavour intensity
• A more complex fruity and fermented character

Indonesia – Washed

Area: Bener Meriah, Gayo Highlands – Aceh, Indonesia
Altitude: 1,300–1,450 masl
Processing: Wet-hulled
Farm: Terry Farm
Varieties: Gayo 1, Gayo 2
Importer: Falcon Coffees
Harvest: 2026

This coffee is sourced from Terry Farm, a farmer partnership programme managed by PT. Jingki Roda Gayo. The plantations are located in the Gayo Highlands of Bener Meriah, Aceh, Indonesia, at altitudes between 1,300 and 1,600 masl.

The region’s fertile volcanic soil and cool tropical climate provide ideal conditions for growing high-quality Arabica coffee. Coffee trees are shade-grown, cherries are hand-picked, and eco-friendly farming practices are used, including organic compost made from coffee waste.

Freshly harvested cherries are processed immediately after picking. The first step is sorting through flotation, locally known as “rimbang”. Ripe red cherries are separated from unripe or defective ones by immersing them in water. This traditional yet effective technique ensures that only dense, perfectly ripe cherries move on to the next stage.

All post-harvest activities are systematically coordinated and controlled to maintain freshness, stable moisture levels, and consistent bean quality.

The Gayo coffee region in Aceh, Indonesia, is renowned for producing some of the world’s finest Arabica coffee. Its history began in the early 20th century, when the Dutch colonial administration introduced Arabica plants to the Gayo Highlands around 1908.

Gayo coffee is grown mainly in three districts: Central Aceh, Bener Meriah, and Gayo Lues. The combination of fertile volcanic soil, hilly terrain, cooler temperatures, and consistent rainfall creates an ideal terroir for high-quality Arabica.

After the colonial era, smallholder farmers continued the coffee-growing tradition, embracing sustainable shade-grown cultivation. For the Gayo people, coffee is the “lifeblood of the community” – it supports nearly every household and is deeply intertwined with their cultural identity.

We roast coffee three times a week, so it always reaches you freshly roasted. We have been roasting our own coffee in Silůvky, Moravia, since 2019.