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Honduras Honey Process Coffee


  • VARIETAL: Lempira
  • FINCA: Sinaí
  • PROCESS: Honey
  • ALTITUDE. 1,400 m
  • REGION: Agalta, Honduras C.A.
  • NOTES: Raspberry, Pecan, Nougat
  • ROAST: Medium Roast



  • Quality: Coffee plants are shaded and fully organic, with traceability to the specific lot from which the coffee originates. Each batch is 100% single origin, never blended.
  • Soil nutrition is enhanced with biodiversity, increase in native plants as well as wildlife helping with pollination and maintaining balance to the ecosystem. Mycelium is used to aid with the decomposition of organic matter which feeds the soil of nutrients.
  • ⁠Fruit selection targets a fructose content of 18-22% to ensure only ripe fruits are used. The drying process is conducted naturally, without reliance on mechanical dryers, and density testing is performed to ensure uniformity in each grain.
  • Empowering Farmers: Direct trade with Finca Sinaí in Honduras, with BMC owners frequently visiting the farm. Direct and constant communication between BMC and the farmers. Furthermore, communication with governmental bodies and independent labs is upheld to ensure the purity and quality of the product.
  • Flavors: Catación, or cupping, is performed by three independent, blind-certified catadores/cupping experts. Honey - 84 points - Raspberry, Pecan, Nougat notes with a smooth finish. A portion of the pulp is left on the coffee beans to allow the fruit's natural syrup or "honey" to coat the beans. This is a very labor-intensive process, as the farmer must move the beans every 30 minutes during the slow drying process, which takes 30-40 days. During this slow drying process, the coffee absorbs properties that enhance the tasting notes.
  • Eco-Conscious: Practices include shaded coffee, and promoting biodiversity by using plant-based ink, and biodegradable packaging. The farm is becoming greener through the use of mycelium and other composts to sustain a healthy and natural soil cycle, with zero chemical use.
  • Farm to Cup: From the soil and plant through fruit selection and processing, with traceability to specific lots, to roasting, quality control checkpoints, packaging, and finally to your cup. BMC follows its product closely until it reaches the customer.

Product Details

Discover the exquisite taste of our 100% natural, organic Lempira coffee beans, cultivated with care at the Sinaí finca in the Agalta region of Honduras. Grown at an altitude of 1,400m, these beans are a testament to our dedication to providing a true farm to cup experience. The high-altitude growth and meticulous care in cultivation result in a cup of coffee that is as rich in flavor as it is in heritage. The honey process used in the preparation of these beans enhances their natural sweetness, resulting in a taste profile that is both unique and delightful. The Lempira varietal is celebrated for its robust and high-quality yield, and our processing method ensures that every bean retains its inherent flavor complexities. This results in a cup of coffee that is not only delicious but also reflects the authenticity of its Honduran roots. As you savor our coffee, you'll detect the tantalizing notes of raspberry, pecan, and nougat. These flavors intertwine to create a harmonious blend that is both sweet and satisfying. With every sip, you'll appreciate the smooth finish and lingering taste that makes our organic Honduras coffee beans stand out. Enjoy the best of Honduran coffee with us, knowing that every cup you savor contributes to a healthier planet and a more sustainable future.