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Alicia Martinez | Honduras | Espresso

We Nitrogen Flush all of our coffee when bagging for an inert shelf stable environment by locking freshness inside for up to 6 weeks prior to opening


Producer: Alicia Martinez 

Farm: Finca Martinez

Region: La Mina, Erandique, Lempira

Varietal: Catimor

Process: Semi Washed

Altitude: 1800 masl


Alicia Martinez is a producer who comes from a long lined coffee family and has recently taken over her father's farm Finca Martinez. Finca Martinez is a 2 hectare farm that sits at 1800 masl - a high altitude that leads to greater quality potential for Alicia's coffee. Alicia gives great attention to her plants nutrition and does two full soil fertilizations a year plus applies organic manure around all her trees after every harvest.


Coffees at Finca Martinez are processed as semi washed. Once cherries are selectively picked and hand sorted, they are sorted to remove defects before being pulped the next morning and allowed to ferment for 48 hours. Lastly the coffee is placed in a solar dryer upon raised patios and dried naturally for around 15 days for the process.


The result is a coffee full of sweet caramel and chocolate notes with a distinct acidity reminding us of quince. 


Credit: Condesa Coffee Lab

Alicia Martinez | Honduras | Espresso

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