Katia Duke

Katia Duke’s San Isidro farm is found near Ruinas de Copán in Copán Department, Honduras and has been passed down through generations that produced coffee the traditional way. She grew up on the farm and went on to study agronomy, dedicated to the tradition of her family. When the la roya leaf rust epidemic hit Honduras in 2012, Katia had to change the way she thinks about coffee.
First, she had to better understand the specialty coffee, so she became a barista and roaster, putting those skills to use in her own coffee shop/roastery where she sold her family’s coffee. The next step was growing and exporting specialty coffee. After talks with her father, she experimented with a few plots and five years later, proved successful.
Rewards never come without struggle and Katia’s first hurdle was something most farmers don’t have to jump. On her first day as a producer only two women showed up to work—everyone else refused to work for a woman. Years of hard work later, Katia has a strong team built on the principle of mutual respect.
Today, Katia has become a successful coffee producer, building relationships with roasters and leading her community through projects like building a school and creating a local nutritional program. Her achievements prove that in a place dominated by machismo and traditionally male leadership, a woman can succeed as a leader.

Farm details:

Farm: Finca San Isidro

Region: Copan

Country: Honduras

Altitude: 1300m

Process: Microorganism Fermentation Washed

Varietal: Catuai

Flavor profile:

Taste: Orange Creamsicle, Lychee, Raspberry

Sweetness: Medium Plus

Acidity: Medium

Body: Medium Plus

Classic 9 bar recipe

20g in, 50g out (22 gram basket)

27-31 seconds

200 f temperature

Espresso grind