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From Hundred House Coffee

Finca El Aguacatillo is the lifelong passion of Alix Yovani Ramírez, whose coffee journey began as a farm labourer before purchasing his first plot of land in 2005. From those early beginnings, Alix has built a thriving 14-hectare farm in Guinope, producing around 300 metric tonnes of coffee each year. Sitting at 1,617 metres above sea level, the farm cultivates IHCAFE 90 and Lempira varieties. The coffee undergoes a meticulous washed process, beginning with cherry flotation, followed by 16 hours of dry fermentation, mechanical washing, and slow solar dome drying for 8–15 days. With depulping completed the same day as harvest, each stage reflects Alix’s dedication to precision, sustainability, and producing exceptional, competition-level Honduran coffee. Before 1900, coffee in Honduras was largely a smallholder crop — grown in gardens and traded locally. By the turn of the century, exports had begun to rise, though bananas still dominated the economy. Over time, as banana production declined, coffee steadily took root as Honduras’ defining agricultural export. Today, Honduras is Central America’s largest coffee producer, exporting over 5 million bags annually, with a strong reputation for specialty-grade coffees. Uniquely, much of the country’s growth coincided with the rise of the specialty coffee movement, meaning many farmers and mills were founded with quality and innovation at their core. Coffee is now grown across 210 of the country’s 298 municipalities, spanning six recognised coffee-growing regions: Copán, Opalaca, Montecillos, Comayagua, El Paraíso, and Agalta. More than 60% of Honduran coffee is cultivated above 1,200 metres, with most farms being small or medium-sized, family-run operations. Almost all production remains washed and sun-dried, featuring varieties such as Catuai, Caturra, Bourbon, Typica, and Pacas - each contributing to the vibrant diversity of Honduran cup profiles.