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Santa Lucia Reserve Organic
Panela, sweet tamarind and crumb cake
$17.60 - $47.00
Expression
Tasting Notes
Panela, sweet tamarind and crumb cake
Acidity
Mellow Bright
Sweetness
Subtle Pronounced
Body
Light Full
Origin
Country
Honduras
Region
Tres Pinos, Comayagua
Producer
Raul Rodriguez
Farm
Santa Lucia
Craft
Variety
Bourbon, Lempira
Process
Washed
Elevation
1200-1650 meters
Certifications
Organic, Bird Friendly
Roast Level
Lighter Darker
Expression
Origin
Craft
Tasting Notes
Panela, sweet tamarind and crumb cake
Acidity
Mellow Bright
Sweetness
Subtle Pronounced
Body
Light Full
Country
Honduras
Region
Tres Pinos, Comayagua
Producer
Raul Rodriguez
Farm
Santa Lucia
Variety
Bourbon, Lempira
Process
Washed
Elevation
1200-1650 meters
Certifications
Organic, Bird Friendly
Roast Level
Lighter Darker
Generational Excellence in Honduran Coffee
Raul Rodriguez is a third-generation coffee producer - the son of Don Ermenegildo Rodriguez, whose vision for specialty coffee would influence generations of farmers in the region. Raul inherited Finca Santa Lucia from his father and lives there with his wife and three dogs - over two and a half hours from Comayagua, the nearest city. Located within the Montaña de La Choca national mountain reserve, Finca Santa Lucia enjoys well-defined seasons which contribute to the consistently high quality of coffee crops.
Ample rain, rich clay soil, and high altitude make for healthy coffee plants and beautiful ripe cherries, and a clear dry season allows producers like Rodriguez to sun-dry the coffees after the washing process. In the highest altitudes of his land, Raul can be found growing new varietals such as Ovata and Pacamara. Finca Santa Lucia is certified organic and serves as a habitat for many birds, including his favorite - the Toucan.
Progressive Coffee Farming in Comayagua
Always striving for both better quality coffee and greater quality of life for his workers, Raul pays his workers the highest salaries in the region and has chosen to donate a portion of his profits this year to help rebuild the local school which is in need of electricity and a kitchen.
Raul is the grandfather of Nelson Amador - founder and owner of De La Finca Coffee Importers - and through this multi-generational partnership, the family’s coffee makes its way to the United States by direct trade.
Educate2Envision: Next Gen Coffee Partnership
As part of our ongoing partnership with Educate2Envision - a nonprofit organization promoting education in rural Honduras - a portion of all profits from the sale of this coffee will be donated to E2E.
These funds are used to build secondary schools in coffee-producing communities, as well as to provide youth scholarships in these areas.
To date, Educate2Envision has built over 15 secondary schools and provided over 1000 youth scholarships in communities where the help is needed most.
Brewing Guides
Brew Santa Lucia Reserve Organic like we do - here’s how.
Highlights clarity and acidity; best with precise grind, flow control, and flat or conical brewers.
| Brew Ratio | 1:16 (e.g., 20g coffee to 320g water) |
| Grind | Medium (like table salt) |
| Water Temp | 94°C / 201°F |
| Total Brew Time | 2:45 – 3:15 min |
| Yield | 300–320g |
Use a Kalita Wave to balance sweetness and structure.
Full immersion with coarse grind; great for body, sweetness, and lower-acidity profiles.
| Brew Ratio | 1:15 (e.g., 30g coffee to 450g water) |
| Grind | Coarse (like kosher salt) |
| Water Temp | 93°C / 199°F |
| Total Brew Time | 4:30 – 5:00 min |
| Yield | 400–450g |
Stir before placing lid; emphasizes sweetness and tamarind acidity.
Pressure extraction with fine grind; isolates intensity, structure, and balance.
| Brew Ratio | 1:2.25 (e.g., 18g coffee to 40g espresso) |
| Grind | Fine (like powdered sugar) |
| Water Temp | 93°C / 199°F |
| Total Brew Time | 25 – 30 sec |
| Yield | 36–40g |
Use full 9 bars pressure for syrupy texture and sweet finish.
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Bird Friendly is one of the most rigorous shade-grown certifications. It requires farms to maintain specific canopy height, density, and native tree species diversity that supports migratory and resident bird populations. This farm sits within a national mountain reserve that supports native habitat, including toucans, and carries both Bird Friendly and organic certifications.
Direct trade means a roaster buys from a producer or their family's export operation without intermediary brokers setting terms. The producer's grandson Nelson Amador founded De La Finca Coffee Importers, creating a vertically integrated supply chain where the family controls quality from cherry to export. Pricing, quality feedback, and long-term commitment flow directly between roaster and producer across three generations.
Higher altitude means cooler temperatures, which slow cherry maturation and give the seed more time to accumulate complex sugars and organic acids. The result is denser coffee with more flavor complexity. This farm ranges from 1,200 to 1,650 meters within a national mountain reserve, over 2.5 hours from the nearest city, where rich clay soil and ample rainfall compound the altitude effect.
Raul Rodriguez pays workers the highest salaries in the region and donates a portion of profits to rebuild the local school. The farm also partners with Educate2Envision, a nonprofit that's built over 15 secondary schools and provided over 1,000 youth scholarships in rural Honduras. The importing partnership with De La Finca keeps value within the family across three generations.
Reserve designation reflects both the farm's high-altitude lots and Raul Rodriguez's selective harvesting practices. He's a third-generation producer growing Ovata and Pacamara at the farm's highest altitudes above 1,500 meters. The washed Bourbon and Lempira varieties at these elevations develop the balanced sweetness and clean acidity that distinguish reserve selections from standard regional offerings.
