Our first harvest from Jose Enrique Meza and the BECASA team in Olancho made an immediate impression; enough that we committed to returning for the next crop. Somehow, the second harvest has surprised us even more.

BECASA’s Parainema and Lempira grow with an unusually thoughtful approach to both quality and sustainability, prioritizing soil health, clean water, and opportunity within the communities that produce them. Coffee husks are transformed into organic fertilizer and returned to the land, while BECASA continues to invest in local producers and women in leadership.

This year’s harvest feels like a step forward: remarkably clear and composed, with deep chocolate, ripe fruit, and aromatic warmth. It is the kind of coffee that makes a returning relationship feel less like a repeat and more like a discovery.