Chateau 76: Honduras Finca Cual Bicicleta

  • Chateau 76: Honduras Finca Cual Bicicleta
  • Chateau 76: Honduras Finca Cual Bicicleta


Region Chinacla, Honduras
Farm Finca Cual Bicicleta, Oscar Omar Alonso
MASL / Altitude  1560
Process Washed
Tasting Notes Peach, Honeysuckle, Lemon Sherbert


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We proudly present a stunning coffee from Finca Cual Bicicleta in Honduras, the farm of Oscar Omar Alonso. 


This coffee is extraordinary. Its so sweet and complex, its floral, sweet like peaches and it finishes with a clear lemon drizzle acidity. Its dangerously easy to drink and shines as a filter or espresso! It was a tricky one to find the right roast for, it was more like roasting a washed Ethioipian Yirgacheffe than a Honduran coffee. Persistence has paid off though, its a stunner. 


Finca Cual Bicicleta

In 2003 after approaching COMSA, Oscar learned about the benefits of organic farming and decided to change his farm into organic production. However this saw his coffee crop shrink from 80 tonnes to 8!! It was a horrendous time economically and put Oscar into a very dark place emotionally, something he talks about openly. 

 During this time, Oscar had a revelation that the transition was like a bike.

"When you ride a bicycle, you are not polluting, you must keep balance, this ride is designed to move forward and never back, and all the pieces of the chain, the bicycle must work together perfectly so you can keep moving"


 (That's our mate Richard on the back, we had to take turns being tandem'd by Oscar!)


The ground on his farm was so dependent on the artificial fertilisers, switching to organic meant the soil needed time to heal. 

Working alongside COMSA, after a few years of lots of organic treatment the farm is producing 120 tonnes of coffee! The coffees are stunning and Oscar with his son Melvin produce a variety of washed, honey and natural process coffees

He is a huge character and a testament to the vision of COMSA, supporting farmers transition from commercial to organic farming, and educating others. 

 Oscar has invested in the farm creating areas where the coffee is shade-dried in raised beds, allowing a better quality in his coffee production.




 Creative Use of Coconut Shells...

One lovely bit of initiative the farm undertakes is the use of coconut shells that capture and provide humidity to the coffee trees during drought seasons. Oscar collects discarded shells that have been sold and drunk from, takes out the plastic straws and reuses them.

They are buried in the soil, laid on the surface and blended with the organic fertiliser that is produced and applied at the farm. 

When the harvest period is over, the farm becomes a community school where Oscar teaches local children how produce vegetables organically, engaging a whole new generation of coffee farmers!

Oscar words: “I feel very happy that our friends that visited us in 2017, now have made the decision to buy our coffee. We hope to maintain a long-term business relationship if possible and I wish you success in the sales of this product. A hug for everyone".


Back at you big guy. We're so happy to finally have your coffee on!



(That's our Kieron, who Oscar drank under the table, but is still buzzing we have this beautiful man's coffee)





Heart and Graft Recipe Book



Espresso based on a Sage barista pro which brews at 9 bars with up to 18grm basket. 


Dose: 19.5 grms

Yield:  42 grms

Time: 28 secs

Flavours we found: Vanilla, cream soda, sugary lemon. Initially bright but then immediately balances with a sugary body and a long peach and chocolate finish

.When drunk through milk, it tastes like lemon meringue pie!


For this coffee, we’ve brewed on an Aeropress

Dose: 14 grms

Brew Water :200 grms 98 degrees

Time: 1.30 secs

Flavours we found: So so clean. jasmine tea like, peach, sweet and sugary and complex.



Read more about our trip to COMSA in Honduras here: