La Florencia, sister farm of Santo Tomás and San Jacinto were founded by Antonio Martínez, an experienced farmer, who grew both Bourbon and Typica varieties. After he passed away there was no known process and his daughter, Isaura, with no prior experience in coffee farming, had to find her feet and develop her own approach; her persistence in the craft has paid off significantly as she is now producing high-quality specialty coffee, with noticeable progression in quality year-on-year. Here's to the women in coffee!
Dona Isaura inherited the farm from her father, who used to produce and export as many as 52 lots of coffee per year...by himself! Don Roberto Martinez owned several farms and was at one time the largest coffee producer in the region.... some say in the country. In fact, Finca Florencia was (perhaps unimaginatively) named as he kept purchasing farms from different neighbours and simply named each lot purchased after the previous owners.
Since the beginning of their startup, they have created and resourced world-class coffee experiences that honour the skilled labour of their farming partners across the globe with dignity and fairness, as well as providing delicious flavoured coffees for their customers. Bailies Coffee Roasters built their coffee roasting business on direct trade on going where the world's finest coffees are grown, and forging lasting links with the growers, their farming partners. 
Through refinement in their dedicated coffee lab to investment in the latest roasting technology from their partners at Probat, they create individual roast profiles that remain true to what their farming partners want and promote the finest aspects of the green bean to enhance every coffee experience.
Flavour Profile of Honduras La Florencia
Find florals in the aroma alongside sweet tasting notes of Nectarine, Pomelo & Toffee in the cup.
This micro-lot comes from Inga forest at the top of La Florencia farm. After hand-picking the ripest cherries they're brought to the on-farm washing station. Post-pulping they are fermented for 13 hours and washed in channels. The coffee beans are then separated by density and slowly dried on concrete patios over 8-12 days.
- Region: Opatoro, La Paz
- Variety: Red Bourbon
- Process: Washed
- Altitude: 1500 - 1600 masl
Coffee Grown in Honduras
Finca Florencia lies across 21 hectares of prime coffee growing land near the town of Florida de Opatoro in Honduras's La Paz Department. Dona Isaura inherited the farm from her father, who used to produce and export as many as 52 lots of coffee per year...by himself! Don Roberto Martinez owned several farms and was at one time the largest coffee producer in the region.... some say in the country. In fact, Finca Florencia was (perhaps unimaginatively) named as he kept purchasing farms from different neighbours and simply named each lot purchased after the previous owners.
Bailies Coffee Roasters
When you think of exquisite coffee roasters, there is one top-notch roaster that comes to mind Bailies Coffee Roasters. Since the beginning of their startup, they have created and resourced world-class coffee experiences that honour the skilled labour of their farming partners across the globe with dignity and fairness, as well as providing delicious flavoured coffees for their customers. Bailies Coffee Roasters built their coffee roasting business on direct trade on going where the world's finest coffees are grown, and forging lasting links with the growers, their farming partners. Through refinement in their dedicated coffee lab to investment in the latest roasting technology from their partners at Probat, they create individual roast profiles that remain true to what their farming partners want and promote the finest aspects of the green bean to enhance every coffee experience.
