HONDURAS ALEXANDER PORTILLO NATURAL

Alex's dad, Manuel Portillo, began cultivating coffee in the 1980s. At first, coffee was a hobby to break away from his daily routine as a telegraph operator. However, as time went by, he realized how profitable coffee could be in his nutrient-rich soils and balanced climate. About 4 years ago, Alex joined his dad in this endeavor, bringing innovating ideas and practices to their operation with a focus on producing specialty coffees to help it thrive even more.

Aside from producing exceptional coffees, Alex and Manuel have also dedicated their efforts to the improvement of their operation as a whole for the long term. Two of their biggest initiatives in the last few years are the reforestation of the farm to create environmental equilibrium and the continuous development of an onsite wet mill to improve the processes and innovation.

This coffee was harvested between January and March 2025 at 1650 MASL, where cooler temperatures and stable climate conditions promote slow, even cherry development. The lot consists of a blend of Icatu and Catuai, which was picked through standard harvesting practices and later subjected to an additional selection stage at the drying area, where only optimal cherries measuring 20–24°Brix were approved.

It was processed using a natural method with a prolonged dry fermentation, designed to intensify sweetness and deepen fruit character. After an initial resting stage, the cherries underwent 48 hours of dry fermentation inside sealed bags, where temperatures reached up to 30°C. By the end of fermentation, the coffee registered a pH of 3.8 and 16°Brix. Drying took place on patios for 31 days, with temperatures ranging between 18–27°C. The cherries were dried to 10.4% moisture, ensuring stability and quality preservation.

There is a round sweetness to this coffee, due to additional dry fermentation period for the cherries in this lot. On the cupping table we first tasted notes of papaya and navel orange. As we drank this coffee further off roast, notes of elderflower and a pleasant minerality began to show on the finish.