A crisp & juicy orange character in this refined lot by Carlos Estevez.

We were drawn to the complexity in this lot, it is an impressive example from the Copan region in Honduras.

Since inheriting a small portion of land some years ago, Carlos has spent time learning quality farming practices and processing methods. The results here are proof of his passion and dedication to his crops, we hope you enjoy his macerated natural lot.

We’re finding crisp orange notes and a delicate acidity in this coffee.


Producers Notes

Carlos trained as an agronomist and started working with Aruco as a technician, visiting farmers and training on farm management. Four years ago when our sourcing partners started a quality uplift project in Honduras, Carlos was appointed as manager of micro-lots and specialty coffee. This has seen him learn about all aspects of coffee quality, covering plant nutrition through to innovative fermentation and drying methods, all in order to coax the most out of the coffee in the area.

Having seen the success of the micro-lot project, Carlos decided to buy new land and start farming coffee again. He found land in the higher lands in the area, all above 1450masl, where coffee quality is higher. Carlos grows Caturra, Lempira, Parainema and Ihcafe 90, some of which was recently planted and some was already growing when he bought the land. The name of this farm is El Supte.

The producers will receive about 70% of the FOB price for their micro lots. All the processing for the ML’s takes place at the Aruco mill to centralise and have greater control over the process to create consistent procedures but also to reduce the risk on the producer. The mill is also at 800masl which gives a drier more stable climate to dry the coffee compared to up at the farms where the weather can be less predictable. The coffee will be delivered to the mill where they assess the cherry (take Brix) and decide on the process for the coffees depending on space and what the producer has done already. The cherry is cleaned and washed and then floated to remove any immature seeds. The coffee is then taken to the beds where it is dried for between 20 - 30 days weather depending where it is turned hourly.

Production Data







Carlos Estevez

Corquin, Copan

1450-1550 masl


January 2021

Macerated natural

Resting Coffee

Carbon dioxide is a result of chemical reactions taking place throughout the roasting process. The gas becomes caught up within the core of the bean and will release over time. When it comes to brewing coffee, carbon dioxide will lead to the formation of carbonic acid, a sharp and unpleasant flavour in the cup.

We recommend keeping your coffee sealed in it's bag for a minimum of 21 days before espresso brewing or at least 7 days for filter brewing.