Named from the small village in which it comes from, Agua Fria originates from farmer Sergio Molina located in the San Sebastian, Lempira area of Honduras. Apart from this area having some of the most complex and high-altitude coffee in the country, what makes Agua Fria unique compared to our other offerings is Sergio Molina himself. Coffee farming is an extremely difficult career path and Sergio takes every day with constant positivity and humor. His optimistic personality is so infectious that it eventually led to a deep personal friendship with our farm director Marcial.
The village of Agua Fria where this coffee grows is truly isolated due to the lack of modern infrastructure and roads; In other words, Sergio has no viable way to transport his coffee after harvest, and this has led to Marcial and other members of the Finca T team making scheduled trips to Agua Fria to pick up his coffee. This journey to the coffee farms of Aqua Fria can take up to 8 hours in even the best conditions, but Sergio takes his love and care of coffee farming so seriously that he makes the journey well worth it!
This coffee blew us away with its tea and citrus like flavors. Given the high altitude of the growing conditions, the beans were not only small in size but extremely dense—this made the initial roast dialing difficult. We went through a few different renditions of roast profiles, especially knowing that the coffee itself was unique and the roast needed to accentuate the delicious natural tasting notes in the cherry. After many batches, we eventually landed on lighter roast profile intended to encapsulate the unique floral characteristics not commonly seen out of Central American countries.
Roast: Light Roast
Tasting Notes: Oolong, Sweet Violet, Key Lime Meringue
Process: Wet Wash
Region: San Sebastian, Honduras
Farm: Finca Agua Fria
Altitude: 1,900-2,000 Meters