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Tiny Footprint Coffee

2022 Honduras Artisan Sampler

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We are so excited to bring you our 2022 Honduras Artisan Sampler. Each of these coffees are some of the most delicious, top of the line cups the nation of Honduras and the world have to offer. All sourced by Tiny Footprint Coffee's long time partner and friend, Andros Mitri and Cima Coffee, you can rest assured these direct trade coffees are just as delicious as they are impactful to those who produce them. 

With an eye on socio-economic justice and a passion for high-quality beans, Andros Mitri works to ensure the dedication and craft each of these producers put into growing and processing their coffee is ethically reflected in trade, and shows up as nuanced, delicious sips of every cup you drink. Thanks to his efforts along with those of the talented producers you see below, we're able to confidently bring you the truly astonishing, specific, and impactful cups you see here today. Read more from Andros about the coffee and our ongoing Honduras project in our latest blog post. 

We hope you enjoy every bag, each with its own unique flavors, impacts, crafts, efforts in sustainability, and stories that represent their own special corner of the incredible country of Honduras. And as always with Tiny Footprint Coffee, for every cup you drink, we plant trees to build a better world to drink it in.

What's included:

Honduras | El Cedral 

Flavor Profile: Lush, soft layers of chocolate and golden dark roast tones with notes of orange and spice.
Roast: Dark
Region: Corpus, Copan, Honduras
Farm: El Cedral
Elevation:  1,550-1,650 meters
Variety: Pacas, Catuai, IH90
Process: Fully Washed - Slow Patio Dried
Producer: Erik Garcia
More info about this coffee: This coffee was picked at optimal ripeness before flowing through an ecological depulper using minimal water. This coffee is washed, meaning the depulped cherry is wet fermented before the entirety of the fruit is washed away, and then the drying process begins. This method of processing the cherry makes for clarity and vibrancy in the final product. The beans are subsequently slowly dried on patios for fifteen days, with some rest between drying periods to ensure good preservation of the beans' capillaries. Finally, the coffee is bagged in nylon sacks and rests for 30-45 days before being milled for export. Once it arrives at our roastery in Brooklyn Center, MN, we roast the beans with expertise and care.
More info about this farm: Jonny and Erik Garcia have worked together since they were young, continuing their connection today through coffee with Erik managing the farming and harvesting while Johnny takes care of drying and storing the coffees. Their farm is certified to the highest standards, and they take good care of the and and ecosystems on which they farm and live by regeneration, planting fruit, wood, and shade trees and encouraging ecological balance. 


Honduras | Orlando Orita | Anaerobic Fermentation | Micro-lot

Flavor Profile: Full, velvety body with notes of pear and tangerine - light spice, chocolate, and strawberries in the finish
Roast: Light
Region: Guisayote, Ocotepeque
Farm: Finca Jireh
Elevation1600 meters
Variety: Catuai, Pacas, and Bourbon
Process: Anaerobic Fermentation
Producer: Orlando Arita
More info about this coffee: This coffee is one of Don Orlando's latest experiments with anaerobic fermentation. Usually, coffee cherry is processed within hours of picking to avoid excessive aerobic fermentation that can render the coffee sour or too “funky.” In Don Orlando’s anaerobic process, he locks the cherry in a water-filled drum, monitors the PH and temperature to ensure slow anaerobic fermentation that metabolizes the fruit sugars without leaving a vinegar taste, heightening the flavor qualities of the coffee while producing a rich body. After about 72 hours, he washes the cherry, then spreads them out to dry on raised screens for 20-25 days. The care given to these beans by Don Orlando and his family is second to none, as is the unique experience of enjoying a cup of this coffee.

More info about this farm: Don Orlando started Finca Jireh nearly 30 years ago and has since been a pioneer in specialty coffees in Honduras. He has participated and won the cup of excellence in the past and continues to win accolades for his coffees year after year. Orlando’s focus on quality is easily appreciated by a look at his farm and his constant experimentation with various processing methods. He is also one of the first Honduran farmers to have a zero waste farm, where any waste produced by coffee growing is recycled in some way and reused to add value. He recycles all the water from his wet mill and ensures it returns without any particles, the Cascara (cherry fruit) is either composted for organic fertilizer or carefully washed and dried for tea.

Honduras | Gesha | Micro-lot

Flavor Profile: Fresh and especially bright for a natural, with deep flavors of passionfruit, ripe berries and cocoa with brown sugar and jasmine in the finish.
Roast: Light
RegionSan Jose de Colinas, Santa Barbara
Farm: Finca San Jose
Elevation1,400 meters
ProcessNatural Processed
Producer: J. Arnold Paz 
More info about this coffee: This coffee is harvested at precise ripeness by an experienced team of fifteen experienced Finca San José coffee pickers who have worked with Arnold Paz for over 20 years. For this particular lot of Gesha, it is soaked in water for 24 hours to clean the cherries and limit the bacteria present during drying. The coffee is then dried on a clean patio for 8 hours before it's moved into raised beds inside a domed greenhouse, where the coffee then slowly dried for 30 days. After this drying process is complete and the coffee reaches a humidity of 11%, it is all stored together in a large oak crate to rest and homogenize for another 30 days before being ready for export. This attention to detail produces a beautiful fruity coffee with elegant floral notes, berry flavors, and a refreshing citric acidity. 

More info about this farm: The Paz-Mejía family has been growing coffee for more than 140 years in the region of Santa Bárbara, Honduras. Arnold’s father, Jose A. Paz Sr. started the process of specializing in high quality coffee, and Arnold has taken it to new levels, applying his background as an agronomist to make Finca San Jose an example of the highest quality, most sustainable coffee farms in the world. Arnold is also running a nursery of several different varietals, in order to support coffee growers nationwide and secure the genetic diversity that is necessary for coffee to survive the effects of disease and climate change. 

Honduras | Los Encinos 

Flavor Profile: Sweet fruit with light spice and a melt-away chocolate-like finish
Roast: Medium
Region: Puringla, La Paz
Farm: Finca Los Encinos
Elevation: 1,650-1,750 meters
Variety: IH90, Yellow Bourbon
Process: Natural
Producer: Luha and Issel Medina
More info about this coffee: These cherries were selectively harvested for ripeness, then soaked and lightly washed, removing any floaters and underdeveloped beans from the rest. This is a natural process lot, so after any subpar cherries are removed, the rest of the whole cherries are dried without the removal of the fruit from the bean. After being dried for 30+ days on raised beds, the cherries are removed from the bean using a depulping machine. Because the beans are dried with the cherries on them, they retain fruit-forward flavors that balance beautifully with the chocolatey finish of this coffee. 
More info about this farm: The Medina sisters, Luha and Issel, have worked on their family's farm for years. Although the coffee-growing industry in Honduras has been historically male-dominated (and still is), these sisters have forged their way to being an integral part of the coffee-growing community in Santiago de Puringla. Despite the barriers, Luha and Issel now manage their farm and are involved in many other ways in their community. Other projects that the Medina sisters are taking on include creating a roasted coffee brand with plans of a coffee shop, creating a farmers' co-op (which now runs its own small mill), and product and income diversification efforts (producing honey, fruit wines, etc.). They are living proof that resiliency and tenacity can open doors previously sealed off to women in the male-dominated Honduras coffee scene, and that communities thrive with women at the forefront.


This Limited Edition has limited roasting dates. Upcoming roasting and delivery schedule based on availability. If time is of the essence, feel free to ask when you can expect the next shipment of your coffee to be delivered.

2022 Honduras Artisan Sampler

2022 Honduras Artisan Sampler