Don Pancho | Washed | Honduras

Apricot, passionfruit, caramel


Roast Profile


Origin: Honduras

Region: El Cielito Village, Santa Barbara

Farm/CWS: Don Pancho

Producer: Carlos Alberto Portillo Flores

Altitude: 1450m

Variety: Parainema

Process: Washed


We’re really into this coffee. It’s one of my favourite ever Honduras’s... Hondurans... Honduri? I’m honestly not sure there.

We selected this lot when Langdon Coffee Merchants brought Benjemin Paz through for a cupping event. The event was amazing, we cupped about 15 different lots, and learned about how Benjemin uses his name and expertise to boost the profiles and earnings of producers in Santa Barbara.

We learned some other stuff too, less fun stuff. Like how Carlos Portillo has had to migrate to the US in order to support his family and the farm. That’s mad. The sad fact is, whether you’re producing amazing coffees or not, independent coffee farming is so hard to make sustainable.

Sustainability & Post Life
  • Carbon neutral production
  • Post-consumer wastemade pouches from a minimum of 83% recycled material
  • Recycle with bags at larger supermarkets (4 LDPE)
  • Remove label if possible (don't worry if not, we've ensured it's under the industry standard 5% of the whole item, so it can be recycled)

Coffee FAQ

Does your coffee come as whole bean or ground?

We only sell whole bean coffee. This is to ensure you make the best cup possible and a big part of that is grinding the coffee just before using it.

If you're in need of a grinder, head to our brewing store.

What's the difference between espresso and filter roast?

We profile most of our coffees for both espresso and filter. In basic terms, espresso coffee is often more developed and slightly darker than a filter roast. This varies with each coffee and in general we roast our coffee to what is considered a light/modern profile. Which one is best for you depends on your intended brewing method.

You can search by brew type on our shop.

Is your coffee roasted to order?

We roast multiple times throughout the week and dispatch online orders twice per week (at minimum). Due to the way we roast coffee, we recommend a minimum rest period of 10 days before brewing.