Finca Alicia: The 50-Pound Lot That Almost Didn't Make It to Your Cup
Some coffees are abundant. This one is not.
Finca Alicia is a single microlot from the mountains of La Campa, in the Lempira department of Honduras — one of the country's most remote and least-explored coffee regions. We purchased the entire harvest: 50 pounds. That's it. When these bags are gone, this coffee ceases to exist.
We don't say that to create urgency. We say it because it's true, and because we think you deserve to know exactly what you're holding.
The farm, the farmer, the decision
Jholman Mauricio Rajo tends Finca Alicia at 1,590 to 1,620 meters above sea level — high enough that the air is thin and the nights are cold, which slows the cherry's development and concentrates its sugars over months rather than weeks. The farm sits in Camapara, a small community in La Campa, Lempira, far from the infrastructure and export networks that most specialty buyers rely on. Getting coffee out of here takes intention.
Jholman chose to process this lot using natural anaerobic fermentation — a labor-intensive method that involves sealing the ripe coffee cherries in oxygen-free tanks before a slow 48-hour fermentation, followed by 32 days of careful drying. Every step of that process is a decision made by hand, adjusted by feel, monitored by someone who understands that this particular harvest will not come back.
What's in the cup
Red fruits. Grape. Floral. This is a coffee that drinks closer to a natural wine than a typical cup of coffee — layered, complex, and unmistakably different from anything else in our lineup.
From La Campa to your cup
Raíces exists because of farmers like Jholman — producers working in places most roasters never reach, using methods most consumers never see, growing coffee that most of the market never tastes. Our direct trade model means he was paid fairly for this harvest, and it means you're getting something that didn't pass through a dozen hands before reaching yours.
