Honduras San Jose Wil Armijo

A washed Honduran coffee from the family-run farm El Paraiso, featuring layers of shortbread, dulce de leche, apple, and caramel over a creamy, medium body.

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Finca El Paraíso sits 1,550 meters above sea level next to the village of San Jose de los Andes, within the municipality of Las Vegas. Producer Wil Edilberto Armijo grew up in the coffee-growing region of Yoro, learning from his father and grandfather before moving thirty years ago. He and his wife initially opened a general store but when the opportunity arose, Wil leaped at the chance to grow coffee again. Today, the 12-hectare farm is a family-run operation focused on quality and precision.

This lot is 100% Pacas, a cultivar that is a natural mutation of Bourbon and thrives in the steep, humid microclimates of the region. After harvest, Wil processes the cherries at his own wet mill, where they undergo a 16-hour fermentation to break down the mucilage before being thoroughly washed. The coffee is then moved to a small, covered drying room where it rests for two to three weeks, a slow and careful process that protects the beans from the elements and ensures exceptional clarity in the cup.

On the nose, there’s an inviting bouquet of shortbread, vanilla custard, and almond paste, accented by dulce de leche and a hint of orange rind. The first sips bring a vibrant profile of orange and lemon accompanied by rich caramel and red apple, underpinned by a bittersweet cocoa note. The coffee is medium-bodied and creamy, with a refined sweetness and a low-to-moderate acidity. Wrapping up the experience is a medium-to-long finish with mild tannins and lingering notes of apple blossom, almond, and butterscotch.

This coffee has been roasted with the goal of retaining its distinct origin characteristics while building a creamy body and enhancing the natural sugar-derived sweetness to highlight the coffee’s rich, tantalizing flavors.