White Gold

Award winning organic speciality coffee. Notes of Brown Sugar, Nougat & Soft Apple Acidity. Medium to Light Roast. Strength 2.5/5

A carefully crafted selection of coffees, offering a silky mouthfeel, medium body, and naturally sweet finish without bitterness. 

• Small batch roasted to order for maximum freshness
• 100% Arabica, high quality coffee beans
• Fully resealable/recyclable bags, to stay fresher for longer
• Tracked delivery via Royal Mail, shipped same day
• 500g will make at least 30 coffees

WHAT YOU NEED TO KNOW:

• Medium bodied blend giving a silky mouthfeel, notes of brown sugar, nougat & soft apple acidity.
• Strength 2.5/5
• Acidity - Low
• Independently lab tested, free of mould and mycotoxins  

PERFECT FOR:

Black coffee, silky smooth milky coffee and filter.

OWNER — Carlos “Chollo” Mejía
LOCATION — Quilaperque, La Paz, Honduras
ALTITUDE — 1,450 metres above sea level
PROCESS — Washed
VARIETY — Ihcafe 90 & Red Catuai
FARM SIZE — 16 hectares
TREES — 65,000 coffee trees
ANNUAL PRODUCTION — 400 bags

Finca El Chollo is a family-driven speciality coffee farm in the lush highlands of La Paz, Honduras, owned and managed by Carlos Mejía, nicknamed “Chollo” — a producer with deep roots in Honduran coffee culture. Born and raised among coffee trees in Tutule, Carlos carries forward his family’s legacy as part of CONEXH, a five-generation coffee business that now includes ten farms across the Montecillos Sierra region. 

At Finca El Chollo, organic coffee thrives at elevation, where cool mountain air and rich soils slow cherry maturation - a key factor in developing balanced sweetness and clarity in the cup. The farm’s honey processing method involves gently depulping the cherries and letting the beans ferment with much of their natural mucilage intact, before drying them slowly in the sun for 12–15 days. This technique enhances natural sugars and body, yielding coffees with clean, silky profiles and vibrant sweetness.

Carlos’s father, Mario Mejía Martínez, a former expert at the Honduran Institute of Coffee (IHCAFE), oversees traditional sun-drying and quality control on the drying patios, ensuring that every lot reflects long-held family expertise and local savoir-faire.