Aspen Coffee Co

Honduras Finca Liquidámbar Yellow Honey

An organically grown yellow honey coffee from Finca Liquidámbar in La Paz, Honduras. Roasted light-medium to highlight its rounded sweetness, delicate fruit character, and smooth, balanced body. Expressive without being overly fermented, and versatile enough for pour over or everyday drip.

$20

Grind size

SIze

Not sure what grind size to choose? Check out our Grind Size Guide

Why this coffee

The story behind the cup.

Overview

Honduras Finca Liquidámbar Yellow Honey

Aspen Coffee Co

Overview

Honduras Finca Liquidámbar Yellow Honey

Aspen Coffee Co

01 / Overview

Honduras Finca Liquidámbar Yellow Honey

This coffee is built around sweetness, balance, and a soft expression of fruit. The yellow honey process leaves a portion of the coffee’s natural fruit mucilage on the seed during drying. This gives the cup more sweetness and body than a typical washed coffee while keeping it cleaner and more structured than many natural-process coffees. The acidity is rounded and approachable rather than sharp. Delicate fruit character comes through alongside a smooth sweetness, creating a cup that feels expressive without becoming overly fermented or heavy. We roast this coffee to a light-medium level, giving it enough development to bring out its sweetness and body while preserving the character created at the farm. The result is a balanced, comforting coffee that remains lively and distinctive. It works beautifully as a pour over, but its sweetness and structure also make it a versatile option for an automatic brewer or everyday drip coffee.

02 / Producer

Meet the Producer

Finca Liquidámbar is a 37-acre family farm owned by Roberto Rene González, his wife Odalma, and their family. The farm is located in the community of Guascotoro, within the municipality of San José in Honduras’s La Paz department. Roberto was one of the first people from his community to earn a university degree. After graduating with a degree in business management, he returned home to help operate his family’s coffee farm and became the general manager of RAOS, the Regional Cooperative of Organic Farmers of the Sierra. This coffee was produced entirely at Finca Liquidámbar and milled as a single-farm microlot through RAOS. Keeping the coffee separated in this way preserves its identity and allows the work of one farm and one family to be experienced more clearly in the cup. Finca Liquidámbar provides year-round employment for seven people and creates approximately 30 additional jobs during the harvest. Roberto and his family also work with local schools and community organizations to support youth activities and road improvements. Roberto is currently working to have 19 acres of the farm formally recognized as a biological reserve. His long-term goal is to protect the land while creating a destination that can encourage responsible tourism and bring new opportunities to the surrounding community.

03 / Origin

Where it comes from

Honduras has grown into one of Central America’s most important specialty-coffee origins, with a wide range of elevations, climates, and regional cup profiles. This coffee comes from Guascotoro, a community in the municipality of San José in the department of La Paz. The coffee grows at approximately 1,510 meters above sea level in clay-rich soil, where the elevation helps the cherries mature gradually and develop greater density and sweetness. Finca Liquidámbar grows Bourbon, Catuai, and Pacas, three varieties that are well established in Central America. Each contributes something slightly different to the finished lot, creating a coffee with balance, structure, and approachable sweetness. Coffee is more than a seasonal crop at Finca Liquidámbar. It supports year-round employment, creates additional work during the November-to-March harvest, and allows the González family to invest in the long-term environmental and economic health of their community.

04 / Process

How it was processed

This is a yellow honey coffee. Honey processing sits somewhere between washed and natural processing. After the coffee cherries are picked and sorted, the outer skin and part of the fruit are removed. A controlled amount of the sticky mucilage surrounding the seed is left in place while the coffee dries. Despite the name, no actual honey is added. The term refers to the sweet, sticky texture of the coffee’s natural mucilage. Honey coffees are often classified as yellow, red, or black based on how much mucilage remains, how slowly the coffee dries, and how frequently it is turned. Yellow honey typically retains less mucilage and dries more quickly than red or black honey. This helps preserve a cleaner cup while still creating more sweetness and fruit character than a fully washed process. Honey processing also requires significantly less water than traditional washed processing. For an organically managed farm focused on conservation, it is a method that supports both cup quality and responsible water use. The result is a coffee with rounded acidity, delicate fruit character, and a natural sweetness that feels integrated rather than overpowering.

05 / Roast

How we roast it

We roast this coffee to a light-medium level to balance the sweetness of the yellow honey process with the structure of the coffee itself. Honey-process coffees carry additional sugars and fruit material during drying, which can create deeper sweetness and a fuller texture in the finished cup. Our goal is to develop those qualities without pushing the roast so far that the coffee loses its sense of origin. A light-medium roast gives the coffee enough development to feel smooth, balanced, and easy to brew while preserving its gentle acidity and delicate fruit character. It offers more body and sweetness than a very light roast without introducing heavy or dominant roasted flavors. The result is a versatile coffee that can show clarity and nuance as a pour over while remaining approachable and satisfying when brewed as everyday drip coffee.