FREE HOME DELIVERY ON ORDERS OVER £30 • SAME DAY SHIPPING WHEN YOU ORDER BY 12PM
FREE HOME DELIVERY ON ORDERS OVER £30
SAME DAY SHIPPING WHEN YOU ORDER BY 12PM
FREE HOME DELIVERY ON ORDERS OVER £30 • SAME DAY SHIPPING WHEN YOU ORDER BY 12PM
FREE HOME DELIVERY ON ORDERS OVER £30
SAME DAY SHIPPING WHEN YOU ORDER BY 12PM
This coffee is sourced directly from Geovany Martínez, the producer and owner of the farm in Gualcinse, Lempira, Honduras. This is the first time Geovany has exported coffee from his own farm directly. Normally, he sells his coffee to COSAGUAL, a cooperative in Honduras that we have worked with for our house coffees.
We first met Geovany while travelling through the Lempira department. He helped us visit a number of farms and cooperatives in the region, showing us around and sharing his knowledge of the local coffee community. Over the course of our time together, we developed a close relationship, and Geovany invited us to visit his own farm and see the coffee he produces.
The farm is located in Gualcinse and is managed under an agroforestry system beneath pine trees. Geovany carefully selects the ripe coffee cherries before processing them through a 60-hour anaerobic fermentation in barrels. The coffee is then dried on raised beds under the sun for approximately 15–20 days.
For us, this coffee represents an exciting step in our relationship with Geovany. Rather than buying his coffee through the cooperative as we normally do, we are able to work directly with him and support him in exporting his own coffee for the first time.
And we couldn’t be more excited to release this as our Christmas Coffee this year. We’ve spent quite a few weeks developing the profile and experimenting with the two lots, as this is our first time working with Geovany’s coffee and we wanted to get it just right.
The final coffee is a 50/50 blend of Geovany’s two lots. We found the Anaerobic Natural a little too fruity on its own, while the Anaerobic Honey was perhaps a little too mild and chocolatey (if that’s even a thing!). So we decided to bring the two together.
The result is a really sophisticated coffee that, for us, strikes just the right balance between being an enjoyable everyday coffee and something a little more special. Perfect for the festive season.
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For consistent results, we recommend brewing with measured inputs rather than estimating by eye. Always use a digital scale to weigh both your coffee dose and water. As a baseline, use a brew ratio of 60–70g of coffee per litre (1000g) of water. This range can be adjusted depending on the brewing method, water composition, and the specific coffee you’re working with. Control your variables, make small adjustments, and use taste to guide your final recipe.
Consistency in espresso comes from working within the parameters of your equipment. Use the dose recommended for your basket (usually marked on the side or provided by the manufacturer) and keep it consistent. As a starting point, aim for a brew ratio of around 1:2 — for example, 18g of coffee yielding 33–35g of espresso in the cup. Target an extraction time of 22–30 seconds, with a brew water temperature between 93–95°C. From there, adjust grind size to control flow and use taste to fine-tune the result.
For method-specific guidance, you can find all of our brew guides here.
candied orange • golden honey • dried fig
Who is Geovany Martinez?
Geovany Martínez is a coffee producer from Gualcinse, in the Lempira department of Honduras. He has spent years working within the local coffee community and is also a member of COSAGUAL, a coffee cooperative in Honduras that we have worked with for some of our house coffees.
We first met Geovany while travelling through the Lempira region. He helped us visit a number of farms and cooperatives, showing us around and sharing his knowledge of the local coffee community. During our time together, we developed a close relationship, and Geovany invited us to visit his own farm and try the coffee he produces.
This year marks an exciting first for Geovany, as he has exported coffee directly from his own farm for the first time.
About Finca Montaña Verde?
Finca Montaña Verde is Geovany’s farm, located in Gualcinse, Lempira, Honduras. The farm is managed under an agroforestry system beneath pine trees, providing an environment for growing and producing high-quality coffee.
Geovany carefully selects ripe coffee cherries from the farm before processing them into two distinct lots: an Anaerobic Natural and an Anaerobic Honey. These two lots are the foundation of this year’s Christmas Coffee.
Working directly with Geovany has allowed us to build on our existing relationship with the local coffee community while supporting him in taking the next step towards exporting his own coffee independently.
How was the coffee processed?
The coffee is carefully harvested, with only ripe cherries selected for processing. It then undergoes a 60-hour anaerobic fermentation in sealed barrels before being dried on raised beds under the sun for approximately 15–20 days.
For this year’s Christmas Coffee, we’ve brought together two of Geovany’s lots in equal proportions. The Anaerobic Natural brings more pronounced fruitiness, while the Anaerobic Honey contributes a milder, more chocolatey character. By blending the two, we’ve created a coffee that we feel strikes just the right balance between something familiar and something a little more special.
Always the best choice. Grind at home for maximum freshness and full control over your coffee.
Our coarsest grind. Ideal for Cafetiere, Chemex, Cold Brew, and Batch Brew.
Works well for cone brewers like V60, and flat-bottom brewers like Kalita or other pour-over brewers.
A finer grind suited to Moka pots, AeroPress, and most domestic espresso machines with pressurised baskets.
Very fine and intended for commercial espresso machines. For best results, grinding fresh is recommended.
