• Le Tom Café El Trópico reserve coffee in black packaging with pale yellow label showcasing Honduran coffee from Marcala, La Paz. Label displays flavor notes of tamarind, pineapple, and red fruits. Features organic certification, 1400-1540m altitude, produced by Bryan Adolfo Bautista Zelaya at Finca Adolfo, using Catuai variety with natural processing method. Medium roast, recommended for cold brew, moka pot, and pour-over brewing.
  • Le Tom Café El Trópico organic coffee bag surrounded by numerous coffee beans on a light yellow background. Black package with golden Le Tom cat logo on top and yellow label indicating Honduran origin. Label shows 100% organic coffee with tamarind, pineapple and red fruit notes, grown at 1400-1540m altitude, with medium roast. Recommended for cold brew, moka pot, and pour-over brewing methods.

El Trópico – Honduras

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Flavors

Tamarind, Pineapple, Red Fruits
Roast

Medium
Best for

Moka Pot, Pour-Over, Filter
Tasting

At least 5 days after roast date

Ready to be roasted exclusively for you

*For all ground coffee options (Espresso, Filter, Moka Pot, Pour-Over), we allow the beans to rest for an additional 7 days after roasting before shipping. This resting period allows the complex flavors to fully develop, ensuring you receive the coffee at its optimal taste profile.

Description

Discover this exceptional microlot coffee that showcases the passion of three generations of coffee farmers. The remarkable Finca Adolfo farm, where Bryan Adolfo Bautista Zelaya, a young third-generation farmer, has transformed his family’s legacy into a beacon of specialty coffee excellence.

Roasted to a perfect medium profile, this natural processed Catuai is cultivated at elevations between 1400-1540 meters in the pristine regions of Musula, Marcala, La Paz. The carefully managed fermentation process brings forth a delightful harmony of flavors, leading with vibrant notes of tamarind and pineapple, complemented by bright red fruit undertones. This coffee particularly shines when prepared as a pour-over, moka pot, or filter brew, where its clean, well-balanced profile and distinctive character fully emerge to showcase the best of Honduran coffee craftsmanship.

The farm’s story is one of evolution and dedication – from Bryan’s father Juan Adolfo’s initial 50-hectare conventional coffee farm to Bryan’s innovative approach to specialty microlot production. Today, the 11-hectare farm includes a hectare of protected forest with a natural spring, demonstrating their commitment to environmental stewardship alongside coffee excellence.

Information

Origin Musula, Marcala, La Paz
Producer Bryan Adolfo Bautista Zelaya
Farm Finca Adolfo
Species Arabica
Varietals Catuai
Process Natural
Altitude 1400 – 1540m
SCAA Score* 86.5

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