Honduras Angela Dominguez

1 review

This Pacas lot, a natural mutation of Bourbon discovered in 1949, comes from a dwarf tree that allows for dense planting that delivers an outstanding coffee.

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Roast: Medium

Tasting Notes: Black Cherry, Dark Chocolate, Roasted Almonds

Consumption Guidelines: Three 12 ounce bags are about a one month supply of coffee for households with two to three coffee drinkers.

About This Coffee

Angela’s husband, who originally owned this land, produced coffee and vegetables. Upon his passing more than ten years ago, Angela and her son took over the farm. They decided to plan the high-yielding and high-quality Pacas variety, originally produced by the Pacas family in El Salvador, starting in 1949. Due to the dwarf-like stature of the Pacas plant, multiple trees can be planted together with limited potential for overcrowding and good yields.

In 2019 her oldest son produced a micro-lot that won first place in the Late Harvest National Competition. Seeing the potential of quality coffee, Angela focused on producing, especially coffee.

Though coffee was introduced in Honduras in the 18th century, since the 1970s, the Honduran government’s Instituto Hondureño del Café (IHCAFE) has worked with farmers like Angela with training, subsidies, and economic credit, with the objective to develop local coffee production and promote technical improvements - lessons Angela and farmers like her have been used to produce this exceptional coffee.

Each year some coffees are so special that they return to the goodboybob coffee menu - like this unique coffee from Angela Dominguez’s La Bendición farm in Santa Barbara, Honduras. The farm’s proximity to Santa Barbara Mountain, a national park protecting which is primarily a virgin forest reserve, lends a unique terroir to Angela’s coffee.

After the loss of her husband over ten years ago, Angela Dominguez took the reins of La Bendición. With only 1.3 acres in production, a focus on high-yielding and high-quality varieties like this Pacas lot is an essential component of her successful farm. The clean and consistent cup we love comes from her unique approach to processing. Each afternoon the fresh-harvested coffee fruit is brought to the mill, then it undergoes  16 hours of fermentation, followed by careful rinsing and washing four times to remove any residual fruit, before heading to the solar drying for approximately 12 days, and finally, a hand sorting to remove any coffees that don’t meet her standard.

This coffee has a dominant black cherry flavor, with lingering nuances of dark chocolate and a sweetness of roasted almonds.

  • Farm: La Bendición
  • Region: Santa Barbara
  • Variety: Pacas
  • Processing: Washed
  • Altitude: 1,740 meters

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