CAFESMO is a young cooperative based in the Ocotepeque region of northwestern Honduras, founded in 2016 with a focus on diversity, quality, and long-term sustainability for coffee-producing families. The cooperative represents approximately 280 producer members farming between 2-12 hectares at elevations ranging from below 1,000 to above 1,900 MASL.
While Honduras is traditionally known for fully washed coffees, CAFESMO has become a leader in large-scale natural and experimental processing methods, producing coffees with the level of care typically reserved for competition microlots. This lot is an anaerobically fermented natural, processed through a controlled whole-cherry fermentation in oxygen-limited tanks before being dried on raised beds. The process enhances fruit intensity, sweetness, and clarity in the cup.
This coffee was grown using organic practices by certified organic producers at origin.
The medium roast showcases notes of strawberry, vanilla sugar and cocoa while our espresso roast moves into a richer cup with notes of cherry cola, dark chocolate and raspberry fruit leather.
CAFESMO is a young cooperative based in the Ocotepeque region of northwestern Honduras, founded in 2016 with a focus on diversity, quality, and long-term sustainability for coffee-producing families. The cooperative represents approximately 280 producer members farming between 2-12 hectares at elevations ranging from below 1,000 to above 1,900 MASL.
While Honduras is traditionally known for fully washed coffees, CAFESMO has become a leader in large-scale natural and experimental processing methods, producing coffees with the level of care typically reserved for competition microlots. This lot is an anaerobically fermented natural, processed through a controlled whole-cherry fermentation in oxygen-limited tanks before being dried on raised beds. The process enhances fruit intensity, sweetness, and clarity in the cup.
This coffee was grown using organic practices by certified organic producers at origin.
The medium roast showcases notes of strawberry, vanilla sugar and cocoa while our espresso roast moves into a richer cup with notes of cherry cola, dark chocolate and raspberry fruit leather.
