Seasonal Features

San Isidro Anaerobic Red Honey




PRODUCER Katia Duke – San Isidro Farm

VARIETY Catuai, Obatá

ELEVATION 1300 masl

TASTE berry compote, port wine. cocoa






aeropress coffee icon AEROPRESS




The Cup

This is an Anaerobic processed red honey coffee from producer Katia Duke. Coffee from San Isidro has been highly requested since the last time we had Katia Duke’s coffee on the shelf . This coffee makes a truly sensational cup that bursts in both taste and aroma. This anaerobic red honey due to its variety and process is even more flavourful with notes of berry compote, port wine and cocoa.

About the Producer

Katia Duke’s San Isidro farm is found in a dry and dusty area only a fifteen minute drive from the town of Ruinas de Copán in Copán Department, Honduras. The farm has been in Katia’s family for generations, producing coffee in the traditional way and selling parchment to local intermediaries.

Katia is one of the progressive new generations of coffee farmers, located in Honduras, her San Isidro farm has been in the family for generations.

After growing up on the farm, Katia studied agronomy at a prestigious San Morano agronomic university in Honduras.

When a leaf rust epidemic destroyed most of their crop in 2012, it re-focused Katia to do things differently, and really dive into the specialty coffee world – becoming a certified roaster and barista.

While it took conversations with her father, he eventually gave Katia her own plots to farm. Five years later she’s producing excellent coffee by focusing on separating lots by variety and plot, she has pushed the quality potential to develop differentiated micro-lots offering unique characters.

Katia’s hard work in the coffee world was matched by her work in the local community where she was instrumental in building a new school, and developing a nutritional program.

We’re proud to roast Katia’s San Isidro, Honduras beans, and offer beans with such a rich story behind them.

The Process

Anaerobic fermentation is relatively new process. This involves fermentation in an environment that lacks oxygen. During this process, coffee cherries are placed in sealed tanks that are pressurized from CO2 buildup, and then remaining pressure and oxygen are let out using release valves. With this specific micro lot the coffee cherries were then gently washed and placed on raised beds for 14 days until ideal moisture content was achieved.