Honduras Irma Trochez

This honey lot starts by handpicking and selecting the ripest cherries and then floating and de-pulping them that same afternoon. It is then fermented for between 24 hours, and placed to dry on raised beds. Depending on the weather, the drying process lasts from 18 to 21 days, really reaffirming the Honduran terroir.

Irma comes from a coffee producing family in the region of San Nicolas. In 1986, Irma married Wil Armijo, and moved to the city of Choloma. It was there that a dream formed: Irma and Wil wanted a farm of their own, and opened up a corner store which allowed them to buy 3 blocks of land. 

It wasn’t until 1998 that Irma and Wil were able to trade their 3 block property into a bigger lot: now known as Finca Mi Teroso. Specialty Coffee came knocking on their door in 2019, and ever since they haven’t looked back!