Developing Quality We search the country's mountainsides to uncover beans that will elevate our expectations when it comes to claims of superiority for this Origin. Curating these profiles, however, isn't easy.

It begins with our idea of Quality Transformation at the producer and farm level. We’ve been living and operating at Origin for generations. That allows us to forge direct, meaningful, long-term relationships with farmers. When we hear about new coffees, we pursue them. We venture off the beaten path and cup thousands and thousands of samples from every region. We stay in touch with people and the land day-to-day, season-to-season. It leads us to discover the truly great coffees that risk going unnoticed and makes it possible for us to nurture those with potential, setting them apart and establishing new standards for quality.
Our micro-lots are defined by three essential characteristics:

Unique – special not only for the harvest, but for the overall country profile
Small – in comparison to the rest of our catalog about 25-45 bags only of each of our selections are produced, picked, and processed
Limited – once they’re gone, they’re gone.
Hard Work Pays Off When you gather the best beans from the best regions and handle them with extreme care to preserve their distinguished character, it should come as no surprise that the result will be a top quality offering from the Origin. What cannot be anticipated is what "top quality" actually tastes, smells, and feels like. The achievement is no accident. It’s a familiar formula of hard work, dedication, knowledge, and skill acquired over time. Yet however precise the calculations, the results will always be filled with unpredictable delights.
Maximizing Potential We work with producers in regions across the country all year round to ensure their beans meet our strict standards. We collaborate with them pre-crop, during crop, and after crop offering valuable services like farm analyses and cupping workshops, while remaining a part of the process every step of the way. From picking to processing, we’re there to offer guidance, follow-up, technical expertise, and state-of-the-art facilities to support our producers. We believe this commitment will define the future of Honduran coffees and propel recognition for their value and quality around the world.
A Truly Special Specialty Team Our Specialty Team is constantly putting their skills and experience to use searching out new and exciting profiles while employing strict quality protocols and procedures. As a result, those they have chosen to feature in our Honduran micro-lot boast the highest ratings, rarest qualities, and the most unique coffee experience.
Marimba Reserve Micro-lot: Don Beto San Andres is a municipality of the department Lempira. The area is located on the top of a mountain called Pico Congolon and is surrounded by the Biological Reserves of de Opalaca and Volvan Pacavita. The average altitude is about 1,600 meters ASL, with rich soil conditions and ideal climate conditions. Don Silvestre Vásquez, aka “Don Beto,” has been a coffee producer for over 22 years, but this venture did not come from his family. His father and relatives were involved in sugar farming and production. He initially began by planting 2,000 coffee plants as an experiment. Once he realized that he was getting better results than his family's sugar pursuits, he dedicated his efforts completely to coffee. He currently has four different coffee farms. This coffee is from a 10 hectare lot, grown at 1750 meters ASL.
  • Flavor Burnt toffee, toasted nuts, meyer lemon
  • Acidity Bright
  • Body Buttery
  • Producer: Don Silvestre Vásquez aka "Don Beto"
  • Variety: Catuaí, Lempira, Parainema and IHCafe 90
  • Processing: Hand-picked, fermented, fully washed, sun dried.
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Marimba Reserve Micro-lot: La Malanguera Buenos Aires was originally a hamlet that belonged to the community of El Socorro, but they managed to achieve independence with the help of the town hall of Comayagua. It is currently inhabited by about 30 families. It was traditionally a vegetable planting region until 4 years ago, when they made the switch to coffee, a move which has proven beneficial to the entire community. Don Marcial is considered the leader of the community: he is currently president of a group of producers called “Buenos Aires.” He was the pioneer that first planted coffee in the area, and with his success the rest his family and community followed. He received the farm from his father when they harvested vegetables such a tomatoes, cabbage, peppers and potatoes. He planted four years ago and last year was his first productive crop.
  • Flavor Nougat, elderberry, vanilla, black tea
  • Acidity Bright
  • Body Balanced
  • Producer: Marcial Mendez
  • Variety: Catimor and Lempira
  • Processing: Hand-picked, fermented, fully washed, sun dried.
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Marimba Reserve Micro-lot: Jose Noel Mendez Buenos Aires was originally a hamlet that belonged to the community of El Socorro, but they managed to achieve independence with the help of the town hall of Comayagua. It is currently inhabited by about 30 families. It had traditionally been a vegetable planting region, until 4 years ago when they made the switch to coffee, a move which has proven beneficial to the entire community. Don José Noel Mendez is the brother of the president of the producer group called “Buenos Aires,” Don Marcial. He was the second person to start planting coffeee 4 years ago. He lives at home with his wife and four children. He has 2 farms, both 1 hectare each. The first one, named for its proximity to his house, is called "La Casa." The second one, named for the surrounding region, “La Chorrera” is the highest in altitude above 1,600 meters ASL. He has his own solar drier and de-pulping system to process his coffee with care and attention to quality.
  • Flavor Herbacious, tamarind, clean
  • Acidity Bright
  • Body Balanced
  • Producer: Jose Noel Mendez
  • Variety: Catimor and Lempira
  • Processing: Hand picked, fermented, fully washed, sun dried.
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Marimba Reserve Micro-lot: El Chile Mata de Plátano was the first hamlet to settle and become properly founded in the region. It is the community that produces the most coffee in the municipality. It is surrounded by the Biological Reserve called “El Chile,” a vast mountain range which provides high altitudes, rich soils, and unique climate conditions. Don Julio Ferrara was born and raisd in Mata de Plátano, and his family was among the first to settle in the region. He resides with his wife and sons, who he would like to carry the family legacy of coffee for generations to come. Don Julio's farm has been planted with coffee for over 12 years now, and is surrounded with cedar trees for both shade and timber.
  • Flavor Burnt sugar, dried cherry, satsuma
  • Acidity Bright
  • Body Creamy and Clean
  • Producer: Julio Ferrara
  • Variety: Catuai and Lempira
  • Processing: Hand picked, fermented, fully washed, sun dried.
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Marimba Reserve Micro-lot: El Tamarindo San Andres is a municipality of the department Lempira. The area is located on the top of a mountain called Pico Congolon, and is surrounded by the Biological Reserves of de Opalaca and Volvan Pacavita. The average altitude is about 1,600 meters ASL, with rich soil conditions and ideal climate conditions. El Tamarindo is 80 years old and initially planted with “Café Indio,” which is Typica. Don Francisco was given 2 hectares by his father to start working, but it was sold to Franciso’s father because, according to the previous owner, a woman's ghost would appear and scare the pickers. For two years, Don Francisco couldn't find pickers due to rumors of hauntings by "la mujer." He worked as a primary school teacher in order to save money for the sustainable process he uses on his farm.
  • Flavor Cream soda, nectarine, almond
  • Acidity Bright
  • Body Soft and Delicate
  • Producer: Francisco Guevara
  • Variety: Catuai and IHCAFE90
  • Processing: Hand-picked, fermented, fully washed, sun dried.
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Marimba Reserve Micro-lot: La Chorrera The town of Belen was originally named Curicunque in 1791. The region is located at the foot of a mountain range, and the Celaque National Park which provides a rich environmental setting with unique micro-climates. Don Victor Sanchez's coffee story began over 30 years ago when he first started as a coffee picker; in 2000, he switched over to the production side of coffee. Don Victor's first-hand experience and agricultural knowledge led him to his own coffee farm, La Chorerra, with money saved and coffee seeds from his former employer. His immediate family is composed by his wife, who helps with the farming work, and 11 kids, 6 daughters and 5 sons.
  • Flavor Dried fig, cherry, lemon curd
  • Acidity Balanced
  • Body Creamy
  • Producer: Victor Sanchez
  • Variety: Catuai, Pacas, and Bourbon
  • Processing: Hand-picked, fermented, fully washed, sun dried.
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Marimba Reserve Micro-lot: La Lesquinada Located in the western side of Honduras, just outside the buffer zone of the Celaque National Park, some of the finest Honduran coffees are cultivated. For producers in this region, coffee means more than just a way to make a living, it means tradition, and pride. The Romero brothers, Walter and Sergio, are a third generation coffee producing family, after inheriting from their father the techniques and passion necessary to produce the finest quality coffee. They work together with their wives and children. La Lesquinada grows at an altitude of 1450 meteres ASL with a total planted area of 80 hectares (this is just one plot of the farm). The coffee is handpicked and wet milled daily, then dried using solar dryers and patios.
  • Flavor Graham cracker, maple, melon
  • Acidity Red Apple
  • Body Balanced
  • Producer: The Romero Family
  • Variety: Parainema and Icatu
  • Processing: Hand-picked, fermented, fully washed, sun dried.
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Marimba Reserve Micro-lot: Los Cedros Nueva Esperanza, which means “New Hope,” is located in an remote region with extremely limited access. It wasn't until two years ago that it gained recognition with coffee quality and volume, which has lead some small development of infastructure, such as opening up dirt roads to facilitate accessibility. Don Jose Luis Rodriguez is relatively new to the region - he moved to Nueva Esperanza two years ago when he purchased a coffee farm in hopes of improving the livelihood for his family. Although new to coffee, he has become somewhat of a role model in the area as someone open to innovative techniques and attention to detail in raising coffee plants. The farm is quite young, only three years old, and named after the cedar trees providing shade and timber throughout the land. This was its first productive crop.
  • Flavor Root beer, blackberry, molasses
  • Acidity Bright
  • Body Sticky
  • Producer: Jose Luis Rodriguez
  • Variety: IHCAFE90 and Lempira
  • Processing: Hand-picked, fermented, fully washed, sun dried.
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Marimba Reserve Micro-lot: Los Gilgeros Cerro Bonito is a community that is located about two kilometers from the Comayagua National Park, PANACOMA. Cerro Bonito, which means "pretty peak," is in honor of the neighboring park which reaches altitudes of 1,700 meters ASL. Don Jose Santos Banegas started with just a single hectare of land which was given to him by his grandfather, Don Ermelindo. Don Jose's hark work, persistence, and dedication to coffee growing brought him the financial success he need to buy more land and expand his farm. Los Gilgeros is right next to PANACOMA, and the farm name comes from a bird native to the region with a very peculiar chirp.
  • Flavor Pipe tobacco, coco nib, melon
  • Acidity Balanced
  • Body Silky, but light
  • Producer: Jose Santos Banegas
  • Variety: Catimor, Caturra, and Lempira
  • Processing: Hand-picked, fermented, fully washed, sun dried.
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Marimba Reserve Micro-lot: Los Izotes The region of San José de Oriente has predominantly been a cattle-oriented area. Hovewer, due to the success of the “COE” in 2004, there has been a shift with accelarated growth in coffee production as well as quality. Don Arnold Cuellar had quite a bit of success with the rigorous physical demands and attention to detail required in farming cattle, so when he ventured into coffee he was able to do it right. He implements an ecological agronomical program, has 3 solar driers and a small wet micro-mill for processing his own coffee and providing service to the neighboring farms. His farm is separated in 2 lots, 18 hectares which are located on the highest altitude reaching up to 1,400 meters ASL and 10 hectares which are around 1,200 meters ASL.
  • Flavor Tropical fruit, coconut, black licorice, cocoa powder
  • Acidity Balanced
  • Body Balanced
  • Producer: Arnold Cuellar
  • Variety: Catimor and Parainema
  • Processing: Hand-picked, fermented, fully washed, sun dried.
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Marimba Reserve Micro-lot: La Esperanza The village of Plan de La Laguna was established in 1960, and currently all 40 of the families that inhabit this community are coffee producers. With high altitudes and micro-climates due to the fact that it neighbors the National Park, Plan de La Laguna is ideal for coffee growing. This particular farm, La Esperanza, was planted in 1998 by Mr. Alex Adonay Acosta, recieved as an inheritance from his father, who was also a coffee farmer. Alex is married to Dona Elsi, who helps around the farm, and they have 3 children, ages 8, 6, and 4 years old.
  • Flavor Tart cherry, burnt marshmallow, pear
  • Acidity Balanced
  • Body Sticky
  • Producer: Alex Acosta
  • Variety: Catimor
  • Processing: Hand-picked, fermented, fully washed, sun dried.
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Continue your exploration of Honduras: Reserva Guama Danta Reserva Pacavita