Chapter 3: From Selection to the First Roast
October 2026
The search for our first coffee has reached an important milestone.
Over the past several weeks, we have evaluated multiple Honduran coffees from different regions and sourcing programs. Some arrived already roasted, while others gave us the opportunity to experience how green coffee changes through roasting, resting, grinding, cupping and brewing.
We compared aroma, sweetness, acidity, body, balance and finish. Just as importantly, we considered traceability, consistency, availability and whether each coffee could support the long-term vision of Mayita’s Café.
The process reinforced something we learned early: selecting a coffee is about much more than choosing an appealing description. The origin matters. The quality in the cup matters. The roast matters. The people and systems responsible for carrying that coffee from its source to the customer matter as well.
After months of research, conversations, roasting, sampling and tasting, Mayita’s Café selected Finca Bethel as the Honduran coffee behind our first release. When it reaches our customers, it will carry the name Raíces—the Spanish word for “roots.” The name reflects the family, heritage and connection to Honduras that inspired Mayita’s Café.
This is an important step, but it is not the end of the development process. A great green coffee still requires a roast profile that respects its character and consistently brings out its best qualities.
We have also identified the roasting partner who will help us take that next step.
Together, we are beginning the process of developing a custom roast profile specifically for our selection. This will involve multiple test roasts, tastings and adjustments. We will evaluate how changes in the roasting process affect the coffee’s aroma, flavor, balance, body and finish before approving the final profile.
We are not rushing this part of the journey. Before the first bag carries the Mayita’s Café name, we want confidence that the experience in the cup reflects the standards we have been working to establish.
There is also more happening behind the scenes. Packaging, labeling, inventory, fulfillment and the customer-ordering experience must all come together. Each step has to work reliably—not only for the first release, but for the customers and relationships we hope to serve as the business grows.
If roast development and launch preparations remain on schedule, we hope to offer a limited initial release in time for Christmas 2026. It is a target rather than a promise, because quality will remain more important than reaching an arbitrary date.
The vision that began with a connection to Honduras and our family property in Jesús de Otoro is becoming something tangible. We now have a selected coffee, a roasting partner and a clear path toward our first official release.
The first pour is getting closer.
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Rooted in Honduras. Grounded in family.