Finca Alicia

• Variety: Catuai Amarillo
• Origin: Camapara, La Campa, Lempira, Honduras
• Elevation: 1,600m
• Producer: Jholman Mauricio Rajo
• Farm: Finca Alicia
• Process: Natural Anaerobic 48 hrs
• Drying Time: 32 days
• Roast: Medium
• Certification: USDA Organic
• Format: Whole bean

Red fruits open the cup — vivid, sweet, and immediately inviting. Grape follows with a juicy mid-palate that adds complexity without intimidation. A delicate floral finish closes everything with the kind of fragrance you catch the moment you open the bag. 48 hours of anaerobic fermentation and 32 days of slow drying made this possible. There is nothing else in the lineup quite like it.

Jholman Mauricio Rajo farms at 1,600m in Camapara, a small community in the mountains of La Campa, Lempira — twenty-three kilometers from Gracias, in the heart of Lenca territory. This is land with deep roots: an indigenous culture that has farmed these mountains for centuries, where coffee is still prepared in handmade clay vessels and the traditions of the land are very much alive.

Jholman is a second-generation farmer who has taken what his family built and pushed it further. In 2019, Finca Alicia took first place at the Festival Aroma y Cultura. It has since placed in the Top 10 at Coffee Fest Copán. The awards didn't change how he farms — they confirmed what the land already knew.

His natural anaerobic process is one of the most demanding in specialty coffee: ripe cherries selected by hand, fermented for 48 hours in sealed conditions, then dried slowly inside solar dryers for 32 days. Very few producers in Honduras execute this at his level. The farm is surrounded by dense cloud forest, abundant water sources, and quetzals — and Jholman keeps it that way intentionally, farming with practices that protect the ecosystem that makes this coffee possible.

Finca Alicia is USDA Organic certified. This is a microlot of approximately 50 lbs. When it's gone, it's gone.

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