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.