Bryan Bautista Microlot, Natural | Organic Honduran Apex

We’re proud to feature the return of Bryan Bautista, a rising star in Honduran specialty coffee and one of the newest additions to our Apex lineup. Bryan's coffee returns with a natural process lot that continues to impress—this year with a softer, more balanced profile. It’s a gently sweet and resonant cup that highlights caramelized fruit, a light cocoa finish, and a rounded structure perfect for those just getting into Naturals.

This year’s lot is measured and approachable—still unmistakably fruit-forward, but less funky than many Naturals. A great entry point into the category, and a stellar example of how natural processing doesn’t always have to be bold and loud to be compelling.

Meet the Producer

“My name is Bryan Adolfo Bautista Zelaya. I was born on October 29, 1994, in Marcala, La Paz. I am the third generation of coffee farmers in my family.”

Bryan comes from a long legacy of coffee growing. His grandparents and father produced coffee for more than 40 years, and from a young age, Bryan was immersed in the process—working alongside his parents and learning how to improve and transform their efforts into something lasting.

The name of his farm, Finca Adolfo’s, honors three generations of Bautistas—his grandfather, father, and himself—who all share the name Adolfo.

Located in the community of Musula at 1,540 meters above sea level, Finca Adolfo’s has been in the family for over 50 years. When Bryan graduated from university, his parents entrusted him with the farm as a way to generate his own income. At the time, it only produced the Lempira variety, but Bryan has since diversified the farm to include Yellow and Red Catuai, Yellow and Red Bourbon, Pacamara, Parainema, Gesha, and Lempira.

Today, the farm includes 15 productive manzanas (about 11 hectares) and 1 manzana of preserved forest that protects a natural water spring.

Bryan processes coffee using washed, honeyed, and natural methods, and has begun experimenting with anaerobic fermentation to push quality even further.

“I work all three processing techniques—washed, honeyed, and natural—and I experiment with anaerobic fermentation as a method to resoundingly improve the quality of the coffee me and my parents produce.”