Process | Natural
Varietal | Parainema
MASL | 1250
Roy Hernández was born into a coffee-growing family in Ocotepeque, western Honduras. When he married Dariela Mancía, each inherited a small plot of land. At the time, it wasn’t enough to support their young family, so both kept full-time jobs while working evenings and weekends on their farms. In those early days, with help from their fathers and brothers, they relied on hard work, borrowed hours, and shared infrastructure like solar dryers to get their coffee prepared.
In 2016, Roy began producing specialty lots, initially focusing on washed coffees before diversifying into naturals and anaerobic fermentations. While more complex and demanding, these experiments allowed him to craft distinctive profiles that would later set his coffees apart. In 2022, just after the birth of their second daughter, Roy attended an intensive fermentation workshop with Lucía Solís. The knowledge gained there sharpened his technical precision, elevating both quality and consistency. With dedication, vision, and family support, Roy Hernández is steadily shaping Finca Guayabina into one of the most exciting farms in Ocotepeque, with coffees that may well reach the Cup of Excellence finals in the near future.
