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Farm: Finca Adolfos
Region: Marcala
Elevation: 1500 meters
Cultivar: Catuai, Bourbon
Tasting Notes: Niagra Grapes, Green Mango, Peach Compote
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Our relationships with coffee producers in Honduras have always been about more than the coffee itself. They are about the families and long-term partnerships behind each harvest. Bryan Adolfo Bautista Zelaya represents the next generation of this work, carrying forward his family's coffee growing tradition while exploring the new possibilities in specialty coffee.
Bryan is a third-generation coffee farmer from Marcala, Honduras. After completing his university degree in 2017, he returned to the family farm with a vision of moving beyond conventional production and focusing on exceptional specialty coffee. Working alongside his parents, Juan Adolfo and María Dolores, Bryan has invested in processing infrastructure and experimented with new approaches to fermentation and drying. We have purchased coffee from María Dolores in past harvests, making this a continuation of our relationship with the family. Bryan's goal is to sell all of his harvest as specialty coffee through direct relationships while earning greater recognition for the family's work.
We visited Bryan and his family during our origin trips to Honduras in both 2024 and 2026. These visits give us the opportunity to understand their approach to coffee production and build relationships that extend beyond a single harvest. Their farm, Finca Adolfos, sits at approximately 1,500 meters above sea level in Marcala. Bryan and his family are equally committed to protecting the land, including the farm's natural spring and surrounding forest. Their investments in shaded solar drying beds and patio drying have helped them improve coffee quality while caring for the environment that sustains their farm.
Bryan is known for pushing the boundaries of coffee fermentation. Drawing on his knowledge and experience, he is extending fermentation times and increasing the intensity of his natural process coffees to explore new levels of fruit-driven flavor profiles. This year's natural process lot showcases the quality behind that experimentation. Produced from Bourbon and Catuaí varieties, this coffee earned a 90.2-point cupping score!
Farm: Finca Adolfos
Region: Marcala
Elevation: 1500 meters
Cultivar: Catuai, Bourbon
Tasting Notes: Niagra Grapes, Green Mango, Peach Compote
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Our relationships with coffee producers in Honduras have always been about more than the coffee itself. They are about the families and long-term partnerships behind each harvest. Bryan Adolfo Bautista Zelaya represents the next generation of this work, carrying forward his family's coffee growing tradition while exploring the new possibilities in specialty coffee.
Bryan is a third-generation coffee farmer from Marcala, Honduras. After completing his university degree in 2017, he returned to the family farm with a vision of moving beyond conventional production and focusing on exceptional specialty coffee. Working alongside his parents, Juan Adolfo and María Dolores, Bryan has invested in processing infrastructure and experimented with new approaches to fermentation and drying. We have purchased coffee from María Dolores in past harvests, making this a continuation of our relationship with the family. Bryan's goal is to sell all of his harvest as specialty coffee through direct relationships while earning greater recognition for the family's work.
We visited Bryan and his family during our origin trips to Honduras in both 2024 and 2026. These visits give us the opportunity to understand their approach to coffee production and build relationships that extend beyond a single harvest. Their farm, Finca Adolfos, sits at approximately 1,500 meters above sea level in Marcala. Bryan and his family are equally committed to protecting the land, including the farm's natural spring and surrounding forest. Their investments in shaded solar drying beds and patio drying have helped them improve coffee quality while caring for the environment that sustains their farm.
Bryan is known for pushing the boundaries of coffee fermentation. Drawing on his knowledge and experience, he is extending fermentation times and increasing the intensity of his natural process coffees to explore new levels of fruit-driven flavor profiles. This year's natural process lot showcases the quality behind that experimentation. Produced from Bourbon and Catuaí varieties, this coffee earned a 90.2-point cupping score!