FRESH ROASTED COFFEE is a term that is regularly misused. Although green coffee has a long shelf life, once roasted it quickly begins to loose flavor; much like fresh baked bread vs. day old bread. Very few Americans have had real fresh roasted coffee. It is smoother and sweeter, not bitter and it is an experience that will be remembered. Fresh coffee was widely available in times of my grandfather's childhood, but as coffee business grew large, quality has declined.

Hondo coffee is brought to you farm direct, roasted & ground to order. This may be the best cup of coffee you have ever tasted!

GROWING COFFEE is a labor intense endeavor. It involves the work of many hands and many hours with great attention to detail. It begins by working the mountainside with hoe, rake & machete and the careful application of organic fertilizers in just the right amounts to each plant two to three times a year.

PICKING TIME It is attention to detail here that will make or ruin a coffee. The pickers must use care in selecting the ripe cherries while passing over the immature and defective ones and still stay motivated to pick as much as possible to make their efforts worthwhile. We at Hondo Coffee Company, in an effort to address this crucial step, pay our pickers double the going rate and reserve a portion for the mid summer when money is hardest to come by for these workers.

AFTER HARVEST, the coffee is de-pulped, washed and floated for defects and allowed to set for 12 or more hours and ferment slightly to remove the mucilage on the bean. It's then washed and moved to the patio to dry to 12% - 10%. It does not sit in the sun but is constantly raked, collected at the end of the day and covered to protect it from morning dew. The final product is now coffee in parchment ready to be milled, sorted and graded for shipment