Berry jam, juicy sweetness, and a complex finish.
This small-lot coffee from Katia Duke’s San Isidro farm in Santa Bárbara, Honduras, takes a familiar origin and transforms it through innovation. Using a microorganism fermentation process, Katia introduces carefully selected natural yeasts and bacteria during fermentation (similar to a sourdough starter). This allows the coffee’s sugars and acids to interact in unique ways that enhance sweetness, fruit character, and depth.
The result is a cup that’s vibrant and layered, bursting with notes of berry jam, honeyed caramel, and a complex, evolving finish that lingers long after each sip. It’s a clean, fruit-forward coffee that feels both lively and elegant, bridging the gap between approachable comfort and adventurous flavour.
Roasted medium to balance clarity and body, this is a rare lot produced in limited quantity, just one bag, roasted once.
Katia continues to lead with purpose and precision, championing both sustainability and education within her community. Her work at Finca San Isidro empowers local women and children through access to schooling and opportunity, making this coffee as meaningful as it is memorable.
A showcase of craft, community, and curiosity, and a reminder of just how alive coffee can taste.
Region: Santa Bárbara, Honduras
Altitude: 1,400–1,600 m
Process: Controlled Microorganism Fermentation
Botanical Varieties: Catuai, Pacas
Cupping Notes: Berry jam, juicy sweetness, complex finish
