Batch 2026 Is Here: Six Honduran Coffees, Six Stories
This is the batch we've been building toward.
Batch 2026 is our first full lineup as Raíces Coffee Roasters — six single-origin Honduran coffees, each sourced directly from the producer, each processed differently, each telling a distinct story about what Honduras is capable of growing.
We didn't set out to build a collection. We set out to find the best coffees available from producers we trust, and this is what that search produced.
The six coffees
El Trueno — Honey · Catuai · Marcala
Our best seller and the coffee that started everything. Nelson Domínguez grows Catuai at 1,750 meters in Los Planes, Marcala — one of Honduras's most celebrated coffee regions. The honey process leaves natural fruit sugars on the bean during drying, producing a cup with notes of honey, floral aromatics, and bright citrus. Accessible, reliable, and genuinely delicious.
→ Shop El Trueno — $22
San Fernando — Anaerobic 36hrs · Parainema · Santa Bárbara
Juan Carlos Vásquez ferments his Parainema in sealed tanks for 36 hours before drying — a process that amplifies the fruit character of an already tropical variety. The result is ripe mango, brown sugar, and coconut cream in a cup that's equally spectacular straight or in a latte.
→ Shop San Fernando — $22
Nacimiento — Natural · Parainema & Obatá · Marcala
A family farm, two producers, two varieties grown side by side. Alba Marina Parada and Francisco Javier Bautista dry their coffee as whole cherries on raised beds at 1,650 meters. Their daughter Yojana handles processing — second generation, same commitment. Strawberry, red fruits, and caramel.
→ Shop Nacimiento — $24
Gracias — Washed · Catuai Amarillo · Opalaca
Luis Herrera Villeda's Finca Don Toño sits in San Marcos de Caiquín, in the Opalaca region — an area known for clean, structured coffees. The washed process strips everything back to terroir, and what Opalaca produces is cacao, peach, and caramel with zero noise. The most approachable coffee in the batch. The one you'll reach for every morning.
→ Shop Gracias — $22
Copán — Natural · Obatá & Catuai · Copán & Lempira
A blend of two varieties, naturally processed, grown at 1,350 meters in Honduras's western highlands. Copán is the coffee for those who want something bold, grounded, and uncomplicated — dark chocolate, caramel, and walnut in a full-bodied cup that handles any brew method with confidence.
→ Shop Copán — $24
Finca Alicia — Natural Anaerobic 48hrs · Catuai · Lempira
Our most limited offering. 50 pounds. USDA Organic certified. 32 days of drying. Jholman Mauricio Rajo grew this at 1,590–1,620 meters in La Campa, Lempira — a region most roasters never reach. Red fruits, grape, floral. When it's gone, it's gone.
→ Shop Finca Alicia — $26 · 12oz only
Why six coffees
Because Honduras is not one place. It is a country of distinct regions, elevations, microclimates, and producers — each capable of producing something completely different depending on the variety, the process, and the hands involved. Six coffees is the minimum required to begin showing that range honestly.
Every coffee in Batch 1 was purchased directly from the producer. Every price reflects the real cost of growing specialty coffee at altitude, processing it carefully, and getting it to you without cutting corners. That's what direct trade means to us — not a label, but a commitment.
Not sure where to start?
→ Take our coffee quiz to find the right cup for your taste.
