Different from the typical farms in the region, this one is a big larger. You see, Roberto is no joke. He was quite fortunate and was able to obtain a university degree, learning quite a bit about coffee, family, and community along the way.
Through his success and leadership, he was able to acquire a sizable plot of land and in turn, use it to help preserve the environment on which so much incredible Honduran coffee is born. Of his 49 acre parcel, 19 acres are reserve as an old forest, creating a small refuge for birds and animals of the region who are now returning after over a decade of exile from the region.
On top of their dedication to the environment, The Gonzales family is progressive in their processing techniques, experimenting with honey processing, natural processing, and even a variation that they refer to as anaerobic processing.
While the altitude is a bit lower, leaving washed coffees a bit mild, using his dynamic processing techniques, Roberto has coaxed some impactful flavors from his beans.
This particular coffee, that we have named in reference to his Finca, Liquid Amber, is a yellow honey processed coffee and screams loudly of sweet caramel, honey comb, hazelnuts, and even vanilla. We think you’ll like what’s going on here.