Description
Coffee Flavour : Chocolate orange, caramel, cherry
We offer coffee roasted in different forms that suits your favourite way of making coffee : If you would like your beans ground please order and add a note in checkout stating which form from the following
Delivery Times : To ensure all coffee is as fresh as you possible can get we do not stock ourselves, Ozone is based on the same estate as ourselves, if you order we will order and pick up, this may delay shipping your order by a day depending on when you order
Beans - Roasted and ready to be freshly ground by you, for those that like to take their time
French Press - Cafetiere - Fill and sit down ready when you are
Medium Filter - For the coffee machine enthusiasts who just need coffee always ready to go
Espresso - Roasted and ground for those that want or need a good punch of coffee
Coarse Filter - Jug The classic coffee drinker who like to brew up on the stove
Fine Filter - The finest grind possible
Coffee Information
This full bodied coffee is all chocolate orange. As it cools, there's a hint of caramel and on the finish is raisins and cherries which will bring you back for another sip.
Here's something you don't often get to experience: three lots from the same farm, same varietals, same processing – but picked a month apart. It's a rare chance to taste how time on the tree shapes flavour. Same terroir, same hands, same care – just cherries at different stages of the harvest season. This is the January pickings – bold and festive, all chocolate orange with dried fruit sweetness. We'll be releasing February (indulgent sticky toffee pudding territory) and March (creamy milk chocolate with a gentle fruit finish) over the coming months, so you can follow the harvest and taste the difference for yourself.
La Alondra has been in the Girón family for over a century – though not always in the same place. When José Hernán Girón had to sell the original farm in Lempira back in 1998, he bought new land in Lepaterique and gave it the same name to keep the tradition alive. These days, his son Miguel runs things, with his three brothers all staying involved. One of them, Alejandro, is the reason we're drinking this coffee at all – he introduced us to La Alondra back in 2021.
The farm sits at 1,700 metres in the misty highlands of Lepaterique, just 30 kilometres from Tegucigalpa. It's an area better known for growing cold-weather vegetables than coffee, which made La Alondra something of a pioneer when the first neighbouring coffee farms only started appearing around 2000. The property surrounds the family home and is heavily forested with native trees, including tall conifers on the upper slopes looking out across the valley. All that shade – combined with limited labour – means the coffee plants grow unusually tall. Even the Villa Sarchi, normally a compact dwarf varietal, reaches for the canopy here.
Around half the plants are about 30 years old, with newer plantings added gradually to renovate and improve the farm. The main varietals are Villa Sarchi, Caturra and Catuai, with smaller amounts of Bourbon and Maracaturra. Coffee is processed at a small wet mill above the house before being dried and sent to Beneficio San Vincente for dry milling and export.
This kind of lot separation takes extra effort at every stage – from the Girón family keeping pickings distinct, to San Vincente storing and processing them individually, to us cupping through each one separately. Most farms blend everything together. We're glad this one doesn't.
