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Our Farmers

Our Farmers

Garden Coffee sources beans directly from the farmers wherever possible. We travel to Honduras annually to visit Delmy’s family and spend some time on the small family farms that produce our specialty coffee. During the last 7 years we have built solid relationships with over a dozen small family farms. These farmers are proud of their practices, processes and their end product. Garden Coffee is happy to pay these hard-working farmer’s fair-trade compensation for their specialty grade product. Garden Coffee’s direct trade model helps our farmers reach a sustainable and gainful future while offering the American consumer a better product at a fair price.

Origin – Honduras

Origin Honduras

While Garden Coffee will always offer great coffees from all over the world, Honduran coffee is our specialty.

Origin. The geography of Honduras is ideal for growing coffee. Today Honduras is the seventh largest producer of coffee in the world, behind much larger countries, such as Brazil, Mexico and Colombia. In 2011, Honduras became Central America’s top producer of coffee. Best of all, the high quality of Honduras coffee has allowed it to obtain world-wide recognition, and specialty coffee brands are now actively seeking and purchasing high-quality coffee from Honduras.

Elevation. The higher the elevation, the better the coffee. The Honduran government, in an effort to “brand” Honduran coffee, has become more particular about labeling “Strictly High Grown” (SHG) coffee also labeled “Strictly Hard Bean” (SHB). The higher the altitude at which it is grown, the denser the bean. This coffee grows more slowly than coffee beans grown at lower altitudes, adding to the price. To meet the SHG (or SHB) criteria, the coffee must be grown at 4900 to 6400 feet. Soil. The rich volcanic Honduran soils are ideal for growing quality coffee.
Climate. Honduran coffee grown in shade is superior to the coffee grown in direct sun.  Adequate rainfall (Honduras has little irrigation to speak of) is critical for a successful crop. Harvest. Great coffees are pricey for a reason. To reach its fullest maturity, flavor and taste, a bean is best picked at its peak ripeness. Since coffee beans don’t ripen uniformly, multiple pickings offer the best coffee bean rather than a one-time, ‘strip the bush’ approach.

Coffee Roasting

Coffee Roasting

Garden Coffee utilizes a Fluid Bed Roaster to roast all our beans on a bed of hot air. All the acrid smoke associated with roasting is immediately sucked away from the beans, rather than circulating with them. The convection heating process is very quick and then the beans are cooled rapidly. Rapid cooling locks in the aromatic compounds so the resulting product is clean, crisp, fresh, and flavorful. In a fluid bed roaster, heat and airflow are forced into the chamber from below. This keeps the beans in a constant rotation, so that they’re not actually roasting on a surface; they’re being roasted from the air and the pressure moving in the chamber. As the hot air flows through the roaster, the force lifts the beans into the air, causing them to float. This effectively means the coffee beans are resting on a “bed” of heated air, which is where fluid bed roasting gets its name from.
The air roaster is accurate to one degree Fahrenheit. We target exact temperatures to highlight each bean’s unique flavor profile which can then be repeated roast after roast. It doesn’t matter if you prefer a light, medium, or dark roast, you will always get a perfect roast profile from our artisan roaster.

Afro-Latin Fusion

Unique blend of our top Honduras lots with Organic Ethiopian Guji natural process. Notes: papaya, jasmine, chocolate syrup, peach jam. Altitude: 1800 – 2100 meters Recommended in light and medium roast.

La Huerta Blend

Blend of our top lots from El Cedral de Santa Barbara, Honduras. Notes: golden raisin, apricot, caramel, cocoa. Altitude: >1700 meters. Recommended in light or medium roast.

La Paz Blend

Blend of top coffees produced by the Rodriguez family in the La Paz region of Honduras.

Notes: medium body, toffee, dried fruit, Chocolate.

Altitude: >1600 meters.

Recommended in medium or med/dark roast.

Mayan Blend

Blend of coffees from our top farms in the Copan region of Honduras.

Notes: good body, toffee, dried apple, chocolate.

Altitude: >1400 meters

Recommended in med/dark or dark roast.

Honduras Blend

Garden Coffee’s house blend of our top Honduras coffees. Notes: nice body, Pear, Semi-sweet chocolate, Pecan. Altitude: 1400 – 1900 meters. Recommended in medium or med/dark roast.

Finca Valentina

Single origin Honduras coffee. Producer Carlos Mejia Rodriguez in Tutule, La Paz. 60/40 blend of washed and honey processed coffees. Notes: medium/heavy body, chocolate, apple, praline notes. Recommended in medium or med/dark roast.