Legacy Farms Honduras
In stock
ABOUT LEGACY FARMS
Legacy Farms Coffee in Cerro Bueno, Honduras is owned and operated by Ashley Williams and his family who live in Kansas but frequently travel back to their farm in Honduras. Ashley and his wife, Julia, met in 2000 during a short term Christian mission trip to Honduras. In 2010, when they purchased land to build homes for Honduran families, they learned that the land contained coffee trees. Legacy Farms Coffee was born out their desire to create a lasting positive impact in Honduras. Since 2010, the Williams family has poured their lives into the Cerro Bueno community through expanding their coffee farming operation providing local employment, a US market for other local coffee growers’ green coffee, and by investment in local housing, education, and medical. You can find numerous podcasts where Ashley has been interviewed and you can read their story directly on their website: https://legacyfarmscoffee.com. “Direct trade” has become a fashionable marketing term these days and has largely been viable only for much larger coffee roasters. It is rare that small coffee roasting businesses such as ours can engage in direct trade with a coffee producer but in this case Ashley is both the producer and the exporter.
FLAVOR PROFILE (What we taste)
As a medium-light roast, this coffee is an extremely sweet, mild, and heavier bodied coffee that is just a delight to drink. We taste flavor notes of chocolate and really mild fruit notes. Using a scale of 0-10, the cup profile has a higher level of sweetness (8-9), moderate acidity (4-5), a heavier body (7), and no bitterness.
As a medium-dark roast, this coffee remains extremely sweet, mild, and heavier bodied and is just an easy to drink coffee. We taste flavor notes of more intense chocolate and really mild fruit notes. Using a scale of 0-10, the cup profile has a higher level of sweetness (8-9), lower acidity (2-3), a heavier body (8), and no bitterness.
RECOMMENDED BREWING METHODS
As a medium-light roast, this coffee is versatile and is great brewed as filter/drip, immersion, cold brew, but is not one have explored brewing as espresso but we will in time and will update this section. As a lighter roasted coffee, we recommend starting with a water temperature between 201-208F depending on brew method as lighter roasts are more prone to under extraction. If the coffee tastes sour, 1) grind finer, 2) gradually increase the water temperature, and/or decrease the amount of ground coffee or water used to increase the extraction. If the coffee tastes bitter and over extracted, 1) coarsen up the grind size, 2) gradually decrease the water temperature, and/or 3) increase the amount of ground coffee or decrease the amount of water used. For filter/drip and immersion, we recommend starting with a brewing ratio of 1:15 (e.g., 20 grams of coffee to 300 grams of water), but this again is an area you will adjust for taste preferences. If you decide to brew it as espresso, we would recommend using a higher water temperature (e.g., 203-205F) if your machine allows and starting with a 1:3 ratio (e.g., 18 grams of coffee to 54 grams of coffee in the cup), but experimenting with longer and shorter ratios until you find the balance of flavors you prefer.
As a medium-dark roast, this coffee is versatile and is great brewed as filter/drip, immersion, cold brew, and espresso. We recommend starting with a water temperature of 198-201F depending on the brew method as darker roasts are more prone to over extraction. If the coffee tastes bitter and over extracted, 1) coarsen up the grind size, 2) gradually decrease the water temperature, and/or 3) increase the amount of ground coffee or decrease the amount of water used. For filter/drip and immersion, we recommend starting with a brewing ratio of 1:15 (e.g., 20 grams of coffee to 300 grams of water), but this again is an area you will adjust for taste preferences. For espresso, we would recommend starting with a water temperature of 200-202F and a 1:2 ratio, but be open to experimenting with smaller and larger ratios to find the balance of flavors you prefer.
ABOUT THIS COFFEE
Producers: Legacy Farms Coffee and the Williams’ Family
Country: Honduras
Continent: Central America / North America
Region: Cerro Bueno
Varietals: Lempira
Process: Red Honey
Altitude/elevation: 1450 meters to 1520 MASL (4772-5003 feet)
Green Coffee Certifications: Organic practices but no organic certification
Harvest Period: December 2024 to March 2025
Transparency
Want to learn more about this coffee and the producers who make it possible? Want to learn more about the prices we paid for this coffee? We paid $6.00 per pound for the green coffee. Our goal is to create more transparency about our purchasing decisions so that you can make as informed a buying decision as possible. Click on the following link to learn more about this coffee and the producers who make it possible: