As we enter the season of new growth and longer days, Yahava’s September Specialty Estate invites you to taste a fresh chapter in specialty coffee. This month's release brings us to the lush, high-altitude region of Montecillos, Honduras, where steep mountain slopes and cool evening air create the ideal conditions for extraordinary coffee. Grown at 1750 MASL by Ernelio Ortiz at Finca El Pedrero, this lot is the result of passion, experimentation, and environmental care—produced on a 12-hectare farm planted with more than 56,000 coffee trees.
What sets this release apart is its natural process featuring anaerobic fermentation, a technique where freshly picked cherries are sealed in a container to develop intensified flavours during the drying stage. The outcome is a vibrant, fruit-saturated cup profile showcasing cooked blueberry, fresh berry, and mellow caramelizing sweetness, balanced with a juicy acidity and lingering fruit-like finish. It's syrupy, fragrant, and complex—ideal for both adventurous drinkers and lovers of full-bodied, naturally processed coffees.
Honduras has often flown under the radar in the specialty scene, overshadowed by its more “famous” neighbours. But that’s changing. Ernelio represents a new generation of producers elevating Honduran coffee to global relevance—one carefully cultivated crop at a time. His coffee is part of the Farm Select program, which supports smallholders producing traceable, high-quality lots that might otherwise go unnoticed. It’s proof that greatness isn’t limited to name recognition—it comes from innovation, care, and a willingness to push boundaries.
Whether you're sipping it black or brewing it through your favourite method, this Specialty Estate will reward you with rich layers and a flavour journey worth savouring. Bold, bright, and brimming with energy—it’s a coffee that welcomes spring in all the right ways.