Honduras Geisha - Washed Forest berries, stone fruit, floral This coffee is produced by Jorge Lanza in Santa Bárbara, Honduras. Jorge’s journey into coffee began later in life after decades working in accounting and management, building the savings that allowed him to invest in land and plant his first coffee trees in Quimistán. His dedication to quality and agriculture led him to join Anacafe in 1999, where he served as treasurer and later general manager, playing a key role in the organisation until 2009. In 2009, Jorge purchased a property in Las Flores and became president of Anacafe. His commitment to excellence was recognised in 2013, when he won first place in the Cup of Excellence. Since then, he has continued to expand his farms, focusing on high-quality coffee and long-term sustainability. The coffee is processed using a washed method. Cherries are de-pulped each afternoon, and the parchment undergoes dry fermentation for 12 hours before being rinsed multiple times. Drying takes place in parabolic solar dryers in San Pedro Sula for 12-18 days, with careful hand-sorting throughout to remove defects. Alongside coffee, Jorge grows cardamom, ginger, plantain, and timber trees, supporting a diversified farming system. Despite challenges such as rising labour and input costs, he remains committed to innovation, fair pricing, and producing exceptional coffee that can be enjoyed for years to come.

Honduras Geisha - Washed Forest berries, stone fruit, floral This coffee is produced by Jorge Lanza in Santa Bárbara, Honduras. Jorge’s journey into coffee began later in life after decades working in accounting and management, building the savings that allowed him to invest in land and plant his first coffee trees in Quimistán. His dedication to quality and agriculture led him to join Anacafe in 1999, where he served as treasurer and later general manager, playing a key role in the organisation until 2009. In 2009, Jorge purchased a property in Las Flores and became president of Anacafe. His commitment to excellence was recognised in 2013, when he won first place in the Cup of Excellence. Since then, he has continued to expand his farms, focusing on high-quality coffee and long-term sustainability. The coffee is processed using a washed method. Cherries are de-pulped each afternoon, and the parchment undergoes dry fermentation for 12 hours before being rinsed multiple times. Drying takes place in parabolic solar dryers in San Pedro Sula for 12-18 days, with careful hand-sorting throughout to remove defects. Alongside coffee, Jorge grows cardamom, ginger, plantain, and timber trees, supporting a diversified farming system. Despite challenges such as rising labour and input costs, he remains committed to innovation, fair pricing, and producing exceptional coffee that can be enjoyed for years to come.