Honduras Miriam Perez Honey

Where in the world?

What’s the story?

Drum Roll please…this is the best coffee we’ve had in a few years from long time H&G favourite Miriam Perez. As a filter there are beautiful soft orange citrus layers with hints of floral notes and dried apricot fruit balanced with a light caramel sweetness and a long tangerine finish. The body is medium and silky. On espresso there is a delicious sticky honey and cocoa note with a delicate hint of lemon that leans more to the sweetness of lemon meringue rather than lemon zest. The finish is long with a light lavender floral note complimenting the delicate dried apricot and orange finish.

Miriam is a producer we will always feel closely connected with, from visiting her farm back in 2017, through to her visits to us here in Manchester. Her vision for holistic organic farming that restores the earth as well as the people growing coffee from it is truly inspiring. She is a leader, teacher and activist and a truly excellent coffee producer.

Below are the notes for the coffee written by our Honduran honorary H&G team member, Suita Manuela. She explains Miriam’s organic vision for restorative farmers better more poetically than I ever could.

“Clave de Sol”: Association of Organic Producers
The Association of Organic Producers Clave de Sol is guided by an integral vision that connects life, the earth, and the human being. Its core principle is “Learning by doing with the 7 M’s,” which represent the pillars of its practice: mountain microorganisms, organic matter, living molecules, minerals, microbiota, gray matter, and the multiplication of
knowledge.

This philosophy drives a model of organic, regenerative, biodynamic, and pranic agriculture, focused not only on producing healthy food, but also on restoring the soil, revitalizing ecosystems, and strengthening the social fabric of communities. At Clave de Sol, the farm is conceived as a living organism in balance, where each element: soil, water, plant, animal, and person fulfills an essential role within the cycle of life.

Agricultural practice is also a spiritual one: a path of reconnection with nature, respect for the rhythms of the cosmos,and service to the earth as a sacred source of life. The association promotes circular economy, cooperative solidarity, and collective learning as pillars for building an agriculture that is fair, resilient, and deeply human.

The “El Buen Pastor” lot takes its name as a symbol of care, guidance, and service, in harmony with the philosophy of the Clave de Sol Association. Just as a good shepherd watches over his flock with love and responsibility, this lot represents a deep commitment to the earth, to life, and to the community. El Buen Pastor embodies this spirit of mindful stewardship, respect for natural rhythms, and service to the land as a
source of nourishment, health, and culture.

This name also reflects the spiritual approach to agriculture that we practice: a way of reconnecting with nature, fostering a solidarity-based economy, and multiplying knowledge, as taught through the 7 M’s. In this lot, every bean cultivated is the fruit of a living relationship between human beings and their environment, guided by principles of regeneration, balance, and love

Finca Clave de Sol – Lot El Buen Pastor
by Miriam Pérez

It all begins with pulping without water, a gentle move that preserves the fruit’s natural mucilage—like that first turn on the dance floor. Then the coffee is spread out to dry under the sun’s care, where each bean is tenderly turned, following the compass of a tropical melody. Nothing is rushed; everything flows… little step by little step.

This handcrafted process, full of rhythm and patience, yields a coffee that’s sweet, vibrant, and full of life. Like cumbia, each cup celebrates culture, the land, and the work of the people who make it possible. Because at Clave de Sol, coffee is danced, too.

Agriculture:

We practice 100% organic agriculture, guided by responsibility and love.
We cultivate in harmony with our surroundings, respecting humanity, nature, and wildlife—especially the birds that inhabit our coffee fields. This connection fills us with pride and commitment in every bean we produce.

Our coffee harvest takes place between December and March, during the dry winter season, when the rays of the sun gently filter through the trees that shade the coffee plants. The El Buen Pastor lot is located beside a mixed forest where broadleaf species such as oak, liquidambar, and holm oak coexist with evergreen pines. This rich vegetation
allows us to witness the changing seasons, contributing to unique biodiversity that directly influences the flavor profile of our coffee.

The varieties we grow—Parainema and Goiaba—benefit from this special environment. Harvesting is done entirely by hand, selecting only the cherries at their optimal point of ripeness: the freshest, firmest, and brightest. This meticulous process requires up to three passes per plant, resulting in a superior cup of coffee with distinctive notes that celebrate the coffee-growing culture of our region.