Honduras Armadillo Anaerobic Honey


Honduras Armadillo flavours of cherry, raspberry, mango, blueberry. Juicy.

Our Honduras Armadillo Anaerobic Honey Coffee

Cooperativa Cafetalera Capucas Limitada (Cocafcal) or Capucas as they are better known, is situated on and around the Celaque mountain, which is the highest peak in Honduras. Celaque means ‘box of water’ in the local Lenca language, and the mountain is the source for many rivers and streams. This coffee is produced and processed by families within the co-operative that have diversified incomes and, along with their coffee farms, also have bee hives.

We worked with Omar, head of Capucas and asked if he could produce a couple of microlots to support this activity. The objective is for Capucas to further promote honey production among their associates – coffee producers and beekeepers – and therefore diversify their income and have great economic stability. Existing apiarists can benefit from new and better hives, and those new to bee-keeping equipment and training. It is hoped the women and young of the communities will make the most of this opportunity.

First the cherries are pulped, then the anaerobic process is carried out. This process is requires controlled fermentation and is carried out at a specific temperature (no higher than 20 Celsius). This allows for the perfect flavour profile to be developed, and to be easily replicated.

Next the coffee is taken to solar dryers for drying. The coffee is then slowly dried for between 25 and 32 days. The length of time taken to dry the coffee depends on the weather, simply put the sunnier the weather, the faster the coffee dries. However, great care is taken throughout the drying process to ensure the coffee doesn’t dry too fast or unevenly, as this can result in damage to the coffee and may impact on the flavour profile.

Bean Type

Catuai, Caturra, Icatu, Pacamara, Pacas

Processing Method

Anaerobic Honey


1450 m


October - February