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Never far from our own team's lips when we’re discussing favourite coffees from the past, we’re thrilled to welcome Dely Suyapa back into our filter coffee range.

The Region

We travelled to Honduras for the first time in February 2019. Our intentions were to identify and meet with dedicated coffee producers whose coffee we wanted to bring back to the UK to roast, hopefully being able to forge relationships that would stand for many years.

We first cupped through several tables of fresh offers with Rony at RAGA coffee, alongside our longstanding partners Nordic Approach, and were blown away by the quality and vibrancy of the cup profiles from smallholders in Pozo Negro in Masaguara.

A favourite of ours that stood out on the table every time we cupped it was produced by Dely Suyapa Matute Ramirez. We went out to visit her the following day.

The Producer

Dely and her family were very welcoming, offering us coffee and snacks in her house sitting amidst her coffee trees and close to their newly built Secadores (polytunnels for drying coffee). When we visited, they still had around two thirds of this year’s harvest still to pick and process. We got a tour around her farm, Finca Las Manzanas, which is around 10 years old and is planted with Bourbon, Catuaí and Lempira across 1 hectare. She has recently implemented a system to keep the varieties separate for processing, which is why we’ve been able to secure a lot comprised of entirely Bourbon. 

Next door to her farm is her husband’s, and then her son and daughter also have farms nearby, named El Durazno and La Bonita. She has six children in total, and the whole family is working in coffee production, helping each other out when it comes to harvest time. Her grandchildren are too young to pick coffee yet! 

Dely is a warm and hospitable lady, passionate about producing high quality coffee, and was proud to show us some of her certificates from placing in the Honduras Cup of Excellence competition in past years.

Their Approach

Once harvested, Dely checks the Brix of the coffee cherries, a way to measure the sugar concentration, which she relies on as indicative of the ripeness of the parcel of fruit, subsequently adjusting her fermentation periods to ensure optimal processing from picking to picking. We saw a range from 24 to 40 hours of dry fermentation on the sheets Dely showed us, used to log the processing data from each batch of coffee. Timing the fermentation is very important, but they are hoping to invest in a thermometer and pH reader to be able to measure the fermentation in more detail, and along more parameters than time alone. 

We’re thrilled to share this Bourbon selection from Finca Las Manzanas with you, and hope you enjoy its vibrant, juicy, and tingly characteristics.

Read more

Dely Suyapa

Masaguara, Pozo Negro, Intibucá, Honduras

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Sweet & creamy, we’re noting a milky mouthfeel like fresh almonds. Ripe fig & apricot notes complement decadent flavours of chocolate mousse.

Collections: All Products, Coffee

Category: Filter

Type: Filter

Coffee Information

Producer Dely Suyapa at Finca Las Manzanas

Harvest February, 2021

Process Depulped & fermented 24hrs, fully washed, dried on raised beds in a ventilated polytunnel.

Variety Bourbon

Region Masaguara, Pozo Negro, Intibucá

Country Honduras

Altitude 1,750 metres

Arrival August, 2021

More on Pre-Ground

From finest to coarsest, the filter grind settings we are offering are as follows:

  • Fairly Fine (1 Cup Pourover/AeroPress/SteepShot)
  • Fine-Medium (2 Cup Pourover/Clever Dripper)
  • Medium (French Press)
  • Coarse (Moccamaster/Autobrewer/Chemex)
  • Our pre-ground options are designed to map to a particular dose of coffee as much as the brewers mentioned. If you’re brewing just 15g in a 2 Cup V60 brew cone as it is the only cone you have, you should opt for the 1 Cup V60 grind size. Similarly, if you are just brewing 30g in a MoccaMaster, you should opt for a finer grind setting, like the 2 Cup V60.

    We would advise using these as starting points:
  • 12-18g: Fairly fine
  • 19-28g: Fine-medium
  • 29-55g: Medium
  • 56-80g: Coarse
  • Please note that pre-ground coffee will be delivered in a different bag to its whole bean counterpart. This is to ensure easy access when it comes to measuring our your dose. You will also find a ‘Ground on’ date on the bag in place of a ‘Roasted on’ date – we advise brewing your pre-ground coffee within 2 weeks of the ‘Ground on’ date.

    For more information on our approach to pre-ground coffee, visit our learn section here.


    • All our whole bean coffee is packed in 250g, nitrogen flushed and valved bags
    • Available as whole bean or pre-ground.
    • All orders are packed and shipped each working day
    • For more information on shipping, see our 'Shipping' page

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