Honduras - Finca La Porra

About This Coffee

This coffee is from Finca La Porra, Rafael Lara Rodríguez's higher-elevation farm in Los Andes (Las Vegas, Santa Bárbara), Honduras. The farm sits at 1,600 MASL and spans approximately 2.1 hectares. This lot is 100% Pacas variety, harvested typically between January and June. The coffee is processed using a classic washed method: ripe cherry selection, afternoon de-pulping, 16 hours of dry fermentation, four rinses, and slow drying in a parabolic solar dryer for approximately 18 days. The lot is prepared to EP (zero defects) standard. Flavor notes include candied lemon, vanilla, and caramel.

Origin

Santa Barbara (Honduras)

Flavor Notes

Caramelized, Vanilla, Candied Lemon

Roast Level

Medium

Processing

Washed

Typology

Arabica

Pacas

Buy from Roaster

Bolt Coffee Company

Bolt Coffee Company was founded in 2012 by Bryan Gibb and Todd Mackey, who met while working at New Harvest Coffee Roasters in Pawtucket the year before and launched the business as a mobile coffee cart in Providence, Rhode Island. The roasting facility on Calverly Street in the Smith Hill neighbourhood opened in 2018, and the company now operates three café locations including one inside the RISD Museum. Food and Wine named Bolt the best roaster in Rhode Island, citing its deep knowledge of roasting and sustainable green coffee sourcing. The founders also co created Knead Doughnuts with Adam Lastrina, which debuted in 2016. The wholesale programme offers freshly roasted coffee alongside consulting, barista training, equipment sourcing, and private label roasting.

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