El Trueno: The One Everyone Orders Twice
El Trueno is our best seller for a reason.
Nelson Domínguez grows Catuai — a blend of red and yellow varieties — at 1,750 meters in Los Planes, Marcala, one of Honduras's most respected coffee-growing regions. Marcala's altitude and climate produce naturally sweet, well-balanced cherries, and Nelson's honey process takes that sweetness and locks it in.
What honey process actually does
Honey processing sits between washed and natural: the cherry skin is removed, but some or all of the sticky mucilage — the "honey" — is left on the bean during drying. That layer of natural sugar slowly absorbs into the coffee as it dries in the sun, adding body and sweetness without the heavier fermented character of a full natural. It's a technique that rewards patience and careful monitoring, since the sugar layer has to dry evenly or the batch turns uneven.
Nelson has been refining this process for years, and El Trueno is the result: a genuinely balanced, crowd-pleasing cup that doesn't ask you to have a trained palate to enjoy it.
What's in the cup
Honey. Floral. Citrus. It's a clean, sweet coffee with a bright citrus lift and a smooth, lingering finish — approachable enough for your first specialty coffee, complex enough to keep rewarding attention.
Why it keeps coming back
El Trueno was the first coffee we ever roasted as Raíces, and it's still the one that brings people back. Zero returns since launch. Customers who try it end up ordering pounds of it. There's no gimmick here — just a well-grown, well-processed coffee from a farmer who's spent years getting the details right.
El Trueno is available now in 12oz and 2lb.
