A blend of our coffees from El Salvador (Maria Cristina Llach) , Honduras (Cafe Uno and Carlos Amaya), and Guatemala (Anzueto Family) that compliment each other to make an amazing espresso to be enjoyed as-is or paired with milk.

Region: Comayagua 

Elevation 1650 meters 

Cultivar: Parainema, Lempira

Process: Anaerobic Natural 

Notes: Passion fruit, Wild Raspberry, Violet

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At just 25 years old, Lila Doris Fúnez Rodríguez represents a new generation of Honduran coffee producers, blending family tradition with innovation. Raised in a coffee-growing family in San Sebastián, Comayagua, she learned from an early age that coffee is more than a crop; it is a way of life built on dedication, teamwork, and continuous improvement. Inspired by her brother Ariel, Lila joined her parents and siblings in founding Coffee Fúnez, a family association dedicated to producing exceptional specialty coffee while protecting the environment.

Lila's pride and joy is Finca Los Pinos, a one-hectare farm located at 2,100 meters above sea level. Benefiting from the unique microclimates of the Comayagua highlands, the farm is planted with Parainema, Pacamara, Lempira, and Typica beneath the shade of native trees that promote biodiversity and healthy soils. She relies on organic fertilizers made from composted coffee pulp and animal by-products, while carefully managing every stage of processing and drying. The result is a collection of washed, honey, natural, and anaerobic natural coffees that consistently score between 86 and 88 points.

Over the past two harvests, Lila has continued investing in both quality and sustainability. She expanded her knowledge of processing techniques with a particular focus on anaerobic naturals, implemented soil analysis and targeted fertilization, completed coffee cupping training to strengthen quality control, and improved canopy management, shade regulation, and processing infrastructure. She has also introduced new coffee varieties, helping prepare the farm for future harvests while maintaining the family's commitment to environmentally responsible production.

The 2025–2026 harvest brought both successes and challenges. Despite labor shortages, difficult drying conditions, and rising production costs, Lila and her family adapted by building temporary housing for seasonal workers and relocating coffee to drier areas during processing to preserve quality. Their hard work paid off with increased exports while maintaining the consistency and cup quality that define Coffee Fúnez.

Although production remains relatively small, Lila is focused on building lasting relationships with roasters who value transparency, craftsmanship, and long-term partnerships. Looking ahead, she hopes to expand production with additional specialty varieties, continue growing exports, and one day compete in the Cup of Excellence Honduras. Every coffee from Finca Los Pinos reflects her family's shared vision, resilience, and dedication to producing exceptional Honduran coffee.

Producer: Helsar de Zarcero

Region: Naranjo

Cultivar: Caturra, Catuai, and Villalobos

Elevation: 1200 - 1900 meters

Process: Washed, Pasteurized, Dehydrated

Size: 3 oz

Basic Brew Guide:

• Use a ratio similar to coffee brewing. 15-18 grams of water to 1 gram of cascara

• Steep with water just off boiling, around 200*F, for at least 4 minutes. Can be extended if desired.

• Strain and enjoy.

• Cascara can be rebrewed multiple times, but will be diminished in intensity. Sugar can also be added to adjust flavor.