Honduras - 18 Rabbits Estate

In the highlands of Marcala, Honduras  beneath the shadow of ancient Mayan pyramids  lies 18 Rabbit Estate, named after Uaxaclajuun Ub'aah K'awiil, the Mayan king of art and culture. Since the 1980s, this estate has been a pioneer in specialty coffee. Led by Señora Flhor Zelaya Ontreras, alongside her mother and daughter, the estate is one of the first in Latin America to achieve Organic and Biodynamic (Demeter) certification — a farming system that returns more nutrients to the soil than it takes, even respecting cosmic cycles.

The Zelaya Ontreras family are not just farmers, they are innovators. They create their own probiotics from garden ingredients to nourish the land. Decades of dedication have earned them consistent placement in Honduras' Cup of Excellence.

To achieve an exceptional flavor experience, process is only the beginning. Ten years ago, the Zelaya family partnered with fermentation experts to develop their signature Anaerobic Natural method. Ripe cherries ferment without oxygen in sealed tanks, slowing down the process and intensifying fruit characteristics and natural sweetness. This is the harmony between farm innovation and our curation..

At Heal Coffee Roasters, this journey of excellence is perfected in our quality control room. Our SCA Certified Head Roaster, with over a decade of experience in the coffee industry, develops every batch under an Omni Roast Profile  a balanced roast curve that performs beautifully across both espresso and manual brewing. Through multiple quality control cuppings before a single bag is sealed, we ensure that every release delivers a unique, exceptional experience. This is the harmonious result of a partnership: the land, the processor, and our roasting artistry — united for you.

At a Glance

• Main Cup Notes: Cherry, Intense Fruit, Strawberry, Caramel
• Variety: Red & Yellow Catuai
• Region: Marcala, Honduras
• Altitude: 1,400 m.a.s.l.
• Process: Anaerobic Natural
• Roast Profile: Omni Roast (balanced for all brewing methods)

Brewing Guideline

• Espresso
• Dose: 18–20 g
• Yield: 36–38 g
• Time: 28–30 seconds
• Taste will be: Concentrated dark cherry and berry jam, deepened into velvety caramel sweetness, with a lingering clean cocoa finish  syrupy, rich, and elegant.

Manual Brewing 

• Coffee: 15 g (1:15 ratio)
• Water: 225 g
• Temperature: 88–90 °C
• Taste will be: Juicy strawberry and stone fruit upfront, delicate tropical florals, honeyed mouthfeel, finishing with soft caramel warmth and a clean black-tea elegance.