Honduras Roger Dominguez (Espresso)

Roger Antonio Dominguez Marquez farms three small parcels in Marcala, La Paz, each between 3 and 5 hectares. He's a young producer who inherited his father's farms, land that's been in the family since the early 1990s, and he's picky in the right ways. He grows mostly Bourbon, Catuai and Caturra, and he's specific about how his coffee gets wet-milled and dried, which in Honduras is exactly where most coffees fall over.

That matters more than it sounds. Drying has long been the weak link in Honduran coffee, with a lot of producers rushing it mechanically and paying for it in the cup later. Roger doesn't. This is a microlot because of the attention, not the postcode.

Flavour notes

Toffee. Praline. Dried Fruit.

Washed process, picked ripe, depulped same day, fermented in open air tanks, then dried slowly over around 15 days. Clean, sweet and built for the machine.

You've got questions, we've got answers.

Is this only for espresso?

Yes. This one's roasted specifically for the machine, so you get a shot that's sweet and syrupy rather than thin or sharp. If you're after filter, it's not this bag.

Why does La Paz produce good coffee?

It's high and it's cool, which means the cherries ripen slowly and build sugar as they go. Slow ripening at altitude is one of the most reliable predictors of sweetness in the cup, and it's exactly why this one lands on toffee and praline rather than anything flat.

What's Lempira?

It's a Honduran variety developed by the national coffee institute, closely related to Costa Rica 95. Bred for resilience in the field, and in a lot like this one it delivers the sweet, nutty, heavy-bodied profile Honduras does genuinely well.

Will it work with milk?

Perfectly. Toffee, praline and dried fruit is a flat white's natural habitat. It's sweet enough to cut through milk and smooth enough to drink black if that's your thing.

Is Honduran coffee any good?

Honduras exports more coffee than anywhere else in Central America, but it's built a reputation on volume rather than quality, mostly because the infrastructure hasn't kept up. That's changing, and producers like Roger are the reason. This is what Honduras tastes like when someone actually sweats the details.

How does it taste?

Toffee sweetness up front, roasted praline through the middle, and a soft dried fruit finish. Smooth, sweet and dangerously easy to drink twice a day.

Specs

Origin: Honduras
Region: La Paz (Marcala)
Farm/Producer: Roger Dominguez
Variety: Catuai, Lempira
Process: Washed
Altitude: 1500 MASL
Harvest: December to March

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