El Chollo
How we source our coffee
Direct relationships and importers we have worked with for years. We pay above the Fairtrade floor on every lot and publish what we paid in our impact report.
delivery & returns
Royal Mail - Tracked, Free on orders over £28. Something wrong with a bag? Tell us and we will replace it.
storage & freshness
Keep the bag sealed, out of the light, at room temperature. Not the fridge. Best within a month of the roast date for espresso, six weeks for filter.
About El Chollo
Finca El Chollo sits at 1,450 metres in Quilaperque, La Paz, in a high, cloudy part of Honduras locals call the land of "coffee from the clouds." The 17-hectare farm belongs to Carlos Mejia, whose nickname gives it its name. He also runs CONEXH, a family coffee business going back five generations. CONEXH manages ten family farms and works with around 40 local producers through the Los Compaz collective, giving them shared quality control, traceability and access to export.
Most Honduran coffee is washed. This lot is natural. The cherries are handpicked, sorted and dried whole on raised beds for 12 to 15 days. Carlos's father, Mario Mejia Martinez, oversees the drying, using his years as an expert at the Honduran Institute of Coffee (IHCAFE).
Leaving the fruit on longer gives the cup its sweetness and depth: tropical fruit and dried peach, a bright citrus edge, honeycomb sweetness and a soft floral finish.
Celebrating 10 Years of social impact through coffee.
We roast in London and run cafés across the city. The business and the Employment Programme are the same thing: every bag, wholesale account and flat white funds training and paid work for people who have experienced homelessness.
