Finca La Granja, from Santa María, Huila
18 August, 2026
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Finca El Jardin, in Ojos de Agua, Honduras
Finca El Jardin is located in the community of Ojos de Agua, Concepción de Soluteca, La Paz, Honduras, and is managed by Mario Mejia, a 26 year old, agronomist and fourth-generation coffee grower. The farm consists of 32 hectares of land, sits at an elevation of 1,650 m.a.s.l, and boasts around 100,000 coffee trees in production of the Catuai, Pacas, IHCAFE90, Pacamara, Parainema, Gesha and a few special exotics he hopes to have in production in the coming years.
Typica Natural
Pacamara Washed
Red Catuai Natural
Parainema Natural
Pacas Natural
Gesha Washed
Typica Natural
For the Typica Natural lot, cherries are hand-picked and placed in bags to initiate a spontaneous anaerobic environment for up to 12 hours. Then, cherries are spread in thin layers on raised beds (sarán) to dry, and moved every 20 to 30 minutes to ensure an even drying; after day four, layers are thickened and movement is spaced to hourly. Each night, the coffee is covered to protect from moisture. Total drying takes 15 to 22 days, depending on the weather.
Pacamara Washed
For the Pacamara Washed lot, the coffee is handpicked and selected, before being de-pulped in the afternoon. The coffee is then fermented for around 50-70 hours, washed and then laid to dry in African beds, and depending on the weather and process, can take between 15 and 30 days (due to the cold/elevation!).
Red Catuai Natural
For the Red Catuai Natural lot, the coffee is handpicked and selected, and put in grain-pro bags for 24 hours before being placed to dry in African beds, and depending on the weather and process, can take between 15 and 30 days (due to the cold/elevation!).
Parainema Natural
For the Parainema Natural lot, cherries are hand-picked and placed in bags to initiate a spontaneous anaerobic environment for up to 12 hours. Then, cherries are spread in thin layers on raised beds (sarán) to dry, and moved every 20 to 30 minutes to ensure an even drying; after day four, layers are thickened and movement is spaced to hourly. Each night, the coffee is covered to protect from moisture. Total drying takes 15 to 22 days, depending on the weather.
Pacas Natural
For the Pacas Natural lot, cherries are hand-picked and placed in bags to initiate a spontaneous anaerobic environment for up to 12 hours. Then, cherries are spread in thin layers on raised beds (sarán) to dry, and moved every 20 to 30 minutes to ensure an even drying; after day four, layers are thickened and movement is spaced to hourly. Each night, the coffee is covered to protect from moisture. Total drying takes 15 to 22 days, depending on the weather.
Gesha Washed
For the Gesha Washed lot, the coffee is handpicked and selected, before being de-pulped in the afternoon. The coffee is then fermented for around 50-70 hours, washed and then laid to dry in African beds, and depending on the weather and process, can take between 15 and 30 days (due to the cold/elevation!).
Young and Exciting...
Mario Samuel Mejía represents a new generation of specialty coffee producers, and it is actually one of the youngest producers we work with in Honduras. Combining inherited passion with his profession as an Agronomist, he has transformed coffee production into a process of scientific endeavour.
At only 26 years, he took the mantle of Finca El Jardin from his father, and has managed the farm flawlessly ever since. He began the Specialty Program in his region in January of 2019 and introduces producers in the area to Specialty Coffee. It was in 2023 that he took it up a notch, building his own Wet-Mill at the farm, and even started offering the service to producers in the Program.
We actually met Mario via our partners in Europe… he reached out to introduce himself! We are so glad to have met such a young person with ambition and attention to detail. We started working with Mario and Finca El Jardin in 2024, and we are thrilled to build this relationship!
Coffee With Added Value
At The Coffee Quest, transparency is key—If you have any questions regarding our coffees, do not hesitate to reach out! We also encourage you to review our Impact Report for an in-depth look at our sustainable sourcing practices and projects.
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