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Finca Emilia is located in El Aguacatal, San José, La Paz, Honduras.

The farm is two and a half hectares and has a spring water source, which is very rare in that part of Honduras. Thanks to that fact, they have been able to preserve a part of the forest on the farm.

Emilia Barahona started in the coffee business in 2002 with her husband Edwin, securing a loan when they were just 23 years old. Through their hard work, perseverance, and ingenuity, They have paid off their loan and are dreaming of new ways to improve their crop.

The farm was originally planted with Catuai variety coffee, but due to coffee leaf rust disease, nearly all the plants were destroyed. They have now diversified and are planting Catuai, Icatu and Lempira varieties and are Certified Organic.

Emilia and Edwin, with their extended family, formed the Cafesa Association to support producers in the area with training in the management of their farms and specialty coffee processing. The land for the Cafesa has a warehouse and a coffee cupping lab where they provide services to other coffee producers in the area, as well as advising them on how to improve their processes and connect to coffee buyers.

It is a joy to partner with farmers who are working together to help elevate the quality of coffee in Honduras. Learn more about Emilia Barahona and meet our other coffee farmers here.

Region: Montecillos, La Paz

Elevation: 1500m

Process: Washed

Farmer: Emilia Barahona

Variety: Icatu and Catuai

We Taste: Tangerine, Pecan, Honey

Roast Level: Light (Agtron: 73)

Tangerine, Pecan, Honey