Horizon
Honduras Ocotepeque · Medium & Medium-Dark
In the high country of Ocotepeque, in northwestern Honduras, CAFESMO has spent the last decade proving that Honduras is more than washed coffee. Horizon is an anaerobically fermented natural—whole cherry held in oxygen-limited tanks, then dried on raised beds—built for fruit intensity, sweetness, and a clean finish.
I am offering Horizon in Medium and Medium-Dark. Medium keeps the fruit and clarity out front. Medium-Dark leans into body, cocoa, and a longer, sweeter finish. Both work black, as single-origin espresso, or with milk.
Shipping & Fulfillment
All coffees are roasted in small batches and shipped fresh from South Carolina.
• $5 flat-rate standard shipping on all orders
• Orders typically ship within 2–3 business days
• Free shipping on orders of 3 or more bags
I roast to order whenever possible to ensure peak freshness.
Tracking is emailed as soon as your order ships.
To highlight the natural tasting notes of this single-origin, it is roasted in Medium and Medium-Dark profiles.
Roast & Flavor Profile
Medium Roast
Juicy fruit, brown-sugar sweetness, and a smooth body with a clear finish. The anaerobic natural process already brings intensity; medium keeps that character intact without heavier roast notes.
Medium-Dark Roast
Deeper and rounder—dried fruit, cocoa, and caramelized sugar, with more body and a longer finish. Still readable as a natural Honduras, just warmer and more comforting in the cup.
Origin: Ocotepeque, Honduras
CAFESMO is a young cooperative founded in 2016. About 280 producer members farm between 2 and 12 hectares at elevations from below 1,000 to above 1,900 MASL; this lot comes from the 1,300–1,900 range. Varieties include Parainema, Pacas, and Catuai. Alongside coffee, members grow plantains, citrus, avocado, corn, and beans, which stretches the harvest and keeps the farms diversified.
CAFESMO supports agroforestry among its members and became the first Honduran member of the ACORN carbon-rights program. This coffee was grown using organic practices by certified organic producers at origin.
While Honduras is traditionally known for fully washed coffees, this lot is processed with the care usually reserved for competition microlots: controlled whole-cherry fermentation in oxygen-limited tanks, then raised-bed drying. That process is why the cup shows so much fruit and still stays clear as the roast deepens.
Brewing Recommendations
- Pour Over / Drip: Medium-fine grind, 1:16–1:17 ratio, 195–205°F. Medium shows fruit and clarity; Medium-Dark shows cocoa and dried fruit.
- French Press: Coarser grind, 4-minute steep. Extra body, especially on Medium-Dark.
- Espresso: Fine grind. Fruit-forward as Medium; richer and more chocolate as Medium-Dark. Both hold structure with milk.
- Cold Brew: Coarse grind, 12–18 hours. Smooth, sweet concentrate; Medium-Dark makes a fuller, dessert-leaning concentrate.
Tip: Store in a cool, airtight container away from direct sunlight.
Horizon belongs in the lineup because it tastes like a discovery and comes from a co-op that is changing how coffee is grown and processed in western Honduras. Medium or Medium-Dark, small batch, roasted here in South Carolina—bold adventure in every sip.