Specialty Coffee Honduras Matazano

Honduras Matazano hails from the southwestern part of the country, from the Montecillos region in the department of La Paz, directly adjacent to the Montecillos Nature Reserve. This area has a distinct coffee identity—it was the first in Honduras to receive Designation of Origin: Café de Marcala status, a testament to both the quality of the raw material and the consistency of its style.

The coffee is harvested in the municipality of Matazano, which the indigenous inhabitants, the Lenka people, call "the place of stone." This is a literal description of the landscape: steep, rocky slopes covered with dense vegetation. The soils here are clay-loam, and the climate is temperate, with plenty of natural shade. Coffee trees often grow next to banana trees, which limits direct sunlight and slows the ripening of the fruit. The result? Lower yields, but significantly higher quality and better flavor concentration.

CONEXH, an organization of local producers from the Matazano region, is responsible for this flight. The beans come from an altitude of 1,450–1,600 meters above sea level, and are harvested between December and March. The selection includes IHCAFE 90 and Catuai varieties, which, in this terroir, produce stable, clean coffees that respond very well to various roast profiles.

The most important element of this particular flight is the natural processing. The whole berries are dried, preserving their natural sweetness and fruity depth, without excessive fermentation intensity. The Matazano style is natural, "Honduran"—structured, clean, with good structure and distinct balance.