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Honduras - Finca El Chollo
Honduras - Finca El Chollo
Regular price
£10.50
Regular price
Sale price
£10.50
Unit price
/
per
Tasting Notes : Black Cherry, Panela Sugar & Baker's Chocolate
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Description
Description
Founded in 2021, CONEXH is a family-run coffee company rooted in five generations of expertise. Based in the Montecillos Sierra, one of Honduras’ most celebrated coffee regions, CONEXH manages ten family-owned farms and collaborates with around 40 local producers under the collective “Los Compaz.” Together, they focus on producing traceable, high-quality specialty coffees that reflect the region’s unique terroir.
At the helm is Carlos Mejía, owner of Finca El Chollo, named after his nickname “Chollo.” Carlos leads CONEXH’s operations from cultivation and processing to export. The cooperative blends tradition and innovation, employing sun-drying (Natural and Honey) methods across more than 10 hectares under the supervision of Mario Mejía Martínez, Carlos’ father and a former expert at the Honduran Institute of Coffee (IHCAFE).
We had the pleasure of visiting Carlos and his team during our annual trip to Honduras. Their care, attention to detail, and meticulous processing methods truly set them apart.
This micro-lot is naturally processed: cherries are carefully handpicked and sorted, then placed on patios to dry with their outer fruit still intact. Over 20 to 25 days, the beans slowly dry under the sun, enhancing their natural sweetness, body, and fruit-forward flavour profile.
Process
Natural
Variety
Ihcafe 90 & Red Catuai
Altitude
1450 masl
Region
Quilaperque, La Paz
Farm
Finca El Chollo
Honduras - Finca El Chollo
Founded in 2021, CONEXH is a family-run coffee company in the Montecillos Sierra, backed by five generations of expertise. They manage ten family farms and work with about 40 local producers under the “Los Compaz” collective, focusing on traceable, high-quality specialty coffees. Led by Carlos Mejía of Finca El Chollo and supported by his father, former IHCAFE expert Mario Mejía Martínez, CONEXH blends tradition with innovative sun-drying methods. This naturally processed micro-lot is handpicked, sorted, and dried whole on patios for 20–25 days, developing rich sweetness, body, and fruit-forward flavours.
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