Fig Mood Espresso

This coffee comes from the best tasting daylots of Axel Herrera. This is our first year working directly with Axel, but we’ve been working with his dad, Margarito since 2012 and his older brothers Kevin and Evin, since 2020.

Margarito Herrera started this whole thing, and in 2022 his two older sons Evin and Kevin tool over the show. This past year, their younger brother Axel was added to the mix and now, under his brothers’ wings, he is working his own farm and helping the family run Margarito’s farm.

Every harvest, I go to Honduras and cup every single daylot from every producer we work with. This is a lot of work, but allows me to find standout daylots that I want to separate and showcase what these producers have to offer. The trouble is that sometimes these daylots are tiny, making it impractical to release it as a coffee, so this is where blending comes in handy. In Axel’s case, nearly all of his daylots were standouts, which was amazing to see for such a young producer!

The coffee went through similar processing - depulped the same day it was picked, and fermented for 36-40 hours. The coffee was all dried at Margarito’s house, where he has shaded raised beds - the best way to dry!

Axel grows Yellow Catuaí at an amazing 1850m elevation overlooking most of the farms of El Cielito. The location of his farm is the envy of the village - coffee looks so happy there and the slow maturation helps develop the amazing character we find in his coffee.