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Alexander Martinez Whole Bean
Alexander Martinez Whole Bean with tasting notes
Alexander Martinez
Alexander Martinez holding baby
Verve visiting Alexander Martinez




Alexander Martinez


  • Roast Level



    Light roast
  • Origins


Behind the cup

The only way to taste this exceptional coffee is to subscribe to Latin American and Single Origin subscriptions from June 2-8


This coffee is a long-time love affair of ours. Alexander Martinez comes to us from Santa Bárbara, Honduras. Bursting with raw sugar sweetness layered with subtle dragonfruit and ending with fudge notes, every sip is full-bodied and complex. Lovers of a sweet and tropical cup will gravitate towards this returning favorite.

Brewing Suggestion

All of our coffees can be brewed in various ways, designed for your perfect morning. These recipes are our favorite ways to highlight Alexander Martinez. Your brewing adventure starts here.

Verve's Coffee Department

Coffee Maker

  • Coffee 40 g
  • Grind Med
  • Water 560 g
  • Ratio 1:14
  • Time 4:30


  • Coffee 20 g
  • Grind Med
  • Water 300 g
  • Ratio 1:15
  • Time 3:30


  • Coffee 15 g
  • Grind Med/Fine
  • Water 210 g
  • Ratio 1:14
  • Time 3:00

Farmlevel Story

Coffee Flowers

Alexander Martinez is a long time farmlevel partner and friend to us. With over 30 years of experience in coffee, Alexander began producing specialty coffee in 2012, and in 2015 we fell in love with it. Our Green Coffee Buyer, Kylee Clancy, had the chance to visit with Alexander and catch up on this harvest season. He was happy to report that this year's harvest yield was much higher than the previous year. This is a great feat considering the unpredictable weather patterns in Honduras. 

Alexander grows primarily pacas and some catimor. His farm is split into two areas: pacas ariba and pacas abajo. On pacas ariba he only grows pacas and is the size of one manzana, and on pacas abajo he grows pacas and catimor on three manzanas. After all the coffee is picked it is washed and dried on raised beds in greenhouses. 

Microclimates in El Cedral, Santa Barbara allow him to push boundaries of what is possible for farming at higher elevations. The location of his farm is in an optimal location for cultivating complex acidity and tropical notes that make the signature of Honduran coffees.