A dream in the coffee country of Honduras
My first trip to a coffee-growing country – and then straight to the plantation where our delicious Limburger coffee comes from: Welcome to Honduras! It really couldn't have been better.
Upon arrival, we received such a warm welcome from Carola, Christian, and the entire Meambar team that we immediately felt like part of a big family. The impressions we're gathering here are almost impossible to put into words. Everywhere you look, you can feel the love and dedication with which people work to ensure that these beans ultimately become our coffee in our cup.
An absolute highlight right at the beginning: We were allowed to plant our own coffee trees. 🌱 These little wonders take about three years before they can be harvested for the first time. With sustainable farming practices on the finca, they can live up to 30 years. The thought of returning one day and seeing "our" trees again is simply magical.
I'm head over heels in love with this place – and especially with the people who make it so special. 💖
Day 2 – Adventure trip to the coffee farm at 1,600 meters
On the second day, a real adventure was on the agenda: a visit to a coffee farm at an altitude of 1,600 meters.
The journey there was not for the faint of heart – the roads were steep, rocky, and challenging. But every bend, every bumpy meter was worth it: once we reached the top, we were rewarded with a breathtaking view and an unforgettable experience.
We were particularly impressed by Josue, a passionate coffee farmer. He showed us step by step how coffee is processed by hand: from picking the ripe coffee cherries to peeling and washing, and finally separating and drying the beans.
It's incredibly inspiring to see how much work goes into each and every cup. At the end of the day, we were not only tired but also deeply touched and grateful that Josue and his team opened their world to us. 💚
Day 3 – Cupping Day in the “Jungle”
The third day felt like a trip into the heart of the jungle. 🌿✨ It was cupping day – a tasting day. We got to try 30 different coffees, which had been roasted and prepared beforehand by Alwin and his daughter.
During cupping, we learn how diverse coffee can be: notes of chocolate, citrus, berries, floral aromas – each cup tells its own story. Alwin, a Q-Grader who evaluates coffees based on cup profiles, explained to us what matters in professional tasting: aroma, acidity, body, and aftertaste.
After the tasting, we had the opportunity to visit the associated plantations and experience the coffees at their source. The exchange with Alwin was fantastic – both professionally and personally.
This day was an unforgettable experience full of aromas, emotions, and passion for coffee. ☕❤️
Day 4 – La Joya: Fermentation with fruit and lots of creativity
On the fourth day, we were allowed to visit Carlos' La Joya processing plant – another milestone of our trip.
Carlos is a true experimenter when it comes to fermentation. It was particularly fascinating to see how he works with different methods and uses fruit juice: orange, passion fruit, and pineapple are all used to give the coffees unique, fruity notes. 🍊🥭🍍
His coffees are already in demand in Asia and the USA, and some of his special varieties are also finding their way into the cups of coffee lovers in Germany. It's impressive to see how tradition and creativity go hand in hand here.
For us it was fascinating to witness so closely how an extraordinary specialty coffee is made from a coffee cherry – a perfect end to our trip.
