Our first Honduran coffee from the Finca Adolfo family farm. This is a naturally processed Catuai variety coffee. It has a unique chocolate profile with notes of tamarind and red berries.
Finca Adolfo is located in the community of Musula, in Marcala, La Paz, Honduras. This farm is run by Bryan Adolfo Bautista Zelaya, a young, third-generation farmer with a passion for specialty coffee. Since graduating from college, Bryan has taken over the farm he inherited from his father and diversified the varieties grown and processing methods.
The family farm at the heart of Finca Adolfo is distinguished by its commitment to organic farming techniques. Through these practices, the family has managed to evolve while respecting traditions, ensuring consistent, superior quality.
Grown at an altitude of 1,400 to 1,540 meters, this Catuai variety coffee is processed using the natural method. It offers a unique flavor profile with notes of tamarind, pineapple, and red fruit, earning it an excellent SCAA score of 86.5.
Bryan is a young, third-generation farmer who developed a passion for specialty coffee a few years ago. His father, Juan Adolfo, began growing coffee many years ago, expanding the farm to nearly 50 hectares, but focusing on conventional coffee. After graduating from university in 2017, Bryan inherited part of the family land. He quickly faced challenges such as coffee rust and falling market prices. With the help of local experts from IHCAFE, he began producing microlots. After a promising start, the family decided to dedicate themselves entirely to specialty coffee.
Alongside his father and mother, Maria Dolores, they form a remarkable team and, in just a few years, have transformed their farm to focus exclusively on premium microlots. The farm, named Finca Adolfo, takes its name from his grandfather and father, with whom Bryan shares the same first name. Originally, only the Lempira variety was grown, but over time, production diversified to varieties with greater potential. Today, the farm comprises 11 hectares of productive land as well as one hectare of forest housing a natural spring protected as a nature reserve. In recent years, labor has been a particular challenge. Despite this, the family continues to improve the farm by renovating some plots with new varieties and installing more solar drying beds.
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