Region: Paraiso

Elevation: 1300 meters

Cultivar: Parainema

Process: Washed

Notes: French Toast, Oatmeal Raisin Cookie, Chocolate Fudge, Orange Blossom Honey

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CafeUNO was born as an innovative collaboration between a non-profit organization and small cooperatives, with the goal of creating a more sustainable way to produce and market coffee. Today, it consists of 11 cooperatives and 158 dedicated producers who see specialty coffee and microlots as the most sustainable path forward.

At the center of this project is Williams Alexander Romero Gradiz, a fourth-generation farmer who has managed CafeUNO since 2016. With more than 26 years of experience growing coffee, Williams has guided members toward specialty production, training, and direct connections with buyers. He believes that differentiation and transparency are key to sustainability and under his leadership CafeUNO has built the infrastructure needed to improve quality, increase traceability, and expand access to specialty markets.

CafeUNO’s team includes seven employees who play vital roles in keeping quality consistent. Among them is Gisele, a certified Cinco Estrella cupper, whose work in evaluating coffees and improving cup scores ensures that each lot meets the high standards CafeUNO has become known for. The cooperative continues to innovate with washed, honey, and natural processes while supporting younger farmers through programs that encourage new generations to stay engaged in coffee production.

The lot we are offering this year is a curated blend of microlots from 10 to 12 farmers, chosen for their cup quality and flavor profile. This lot also showcases the Parainema coffee variety, which has become very successful with producers in Honduras for its productivity, resilience to pests and disease, and good cup quality.  We have loved it so much that it has become a core component in our Helios and Titan blends; and now we are thrilled to showcase it as a standalone single-origin.

Looking ahead, CafeUNO has set ambitious goals for 2025, including increasing production by 15 percent, integrating 20 new young producers, and expanding differentiated lots with special processing. For us, this coffee represents more than flavor. It reflects a partnership rooted in transparency, innovation, and shared values. We are proud to grow alongside CafeUNO and the producers of Paraiso, and we are excited for you to taste the results of their dedication.

Station Owner/Producer: SNAP Coffee 

Region: Yirgacheffe

Elevation : 2100 meters

Variety: 74158 Heirloom 

Processing Method: Washed

Notes: Oolong Tea, Peach Snapple, Apple Blossom, Brown Sugar

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Queen of Sheba represents The Coffee Quest's ongoing partnership with SNAP Coffee and a shared commitment to producing consistent, high-quality Ethiopian coffees. This community lot is carefully assembled from select washed coffees sourced throughout Yirgacheffe, creating a dependable profile that highlights the region's distinctive character year after year.

Grown at elevations reaching nearly 2,100 meters and composed primarily of the celebrated 74158 variety, Queen of Sheba showcases the elegance that has made Yirgacheffe one of the world's most renowned coffee-growing regions. Delicate floral aromatics lead to notes of black tea and bergamot, supported by refined sweetness and a crisp, clean finish.

Named for one of Ethiopia's most enduring legends, Queen of Sheba honors the country's rich history, culture, and deep connection to coffee. The lot was created to reflect a familiar and authentic expression of Ethiopian coffee while celebrating the communities that produce it.

The partners at SNAP Coffee continue to invest in the future of Ethiopian coffee through sustainable initiatives, including transitioning washing stations to solar power and supporting producers whose farming practices are largely organic by default. Their commitment to quality, environmental stewardship, and producer support makes collaborations like Queen of Sheba possible and helps ensure the continued success of coffee-growing communities throughout rural Ethiopia.

Farm: JuarezCafe

Region: Lempira

Elevation: 1400 meters

Cultivar: Red & Yellow Catuai, IHCafe90

Tasting Notes: Blackberry Jam, Coconut Water, Roasted Almonds

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This coffee comes from JuárezCafé, a small farm located in Lempira, Honduras, owned and operated by Maynor Juárez. Maynor began farming independently in 2018 with the support of his father and older brother. Grown at elevations around 1,400 meters, the farm cultivates Catuaí and IHCafe90 varieties beneath the shade of avocado, banana, and native trees.

Maynor is the cousin of José Laris Membreno, our former long-term producer partner and one of Hyperion’s first sourcing relationships. This coffee is particularly meaningful to us because it is very similar to the first natural process coffee we sourced from Honduras, produced by Laris. Continuing to work with his family and support Maynor’s farm is an important part of Hyperion’s commitment to long-term producer relationships. For Maynor, coffee farming is a family endeavor and a source of great pride, with a strong commitment to preserving the Catuaí variety, caring for his land, and producing exceptional coffee.