HONDURAS CECILIA QUAN RED HONEY

Cecilia Quan is a pharmacist by trade and a coffee producer by heart! Finca Deborah was founded in 1987 by Cecilia’s coffee-producing family., spans a total of 5 manzanas, and is located at an elevation of 1450-1850 MASL. Cecilia is the third-generation of coffee producers in her family and started working in specialty coffee in 2013. Alongside her husband, Cecilia has acquired different plots of lands to produce specialty and organic coffees and reforest these areas that were previously affected by human activity in the past.

Cecilia’s Farm is comprised of several lots and one onsite wet mill. She has a full-time team of three people, which grows to a team of 15 during the harvest months!

This coffee was harvested between December 2024 and March 2025 through a meticulous manual selection process, ensuring only fully ripe cherries were picked at an optimal ripeness range of 18–23 °Brix. It was processed using a Red Honey method with a 96-hour double fermentation, a deliberate approach designed to intensify sweetness, structure, and aromatic complexity. The process began with a prefermentation, followed by continued dry fermentation for a total of 96 hours in covered barrels. Fermentation temperatures ranged from 12-26°C and by the end of the fermentation curve, the coffee registered a pH of 4.0 and 10 °Brix. Drying took place on raised beds under partial shade for 35 days, with temperatures ranging from 10–30°C. The coffee was dried to 10.5% moisture, a target chosen to ensure stability and longevity.

This coffee is full of ripe melon and guava sweetness, with a rounded mouthfeel reminiscent of fresh honey. The meticulous processing and temperature control of this lot during fermentation makes this one of the most tropical and vibrant red honeys we have seen.