Jesus Galeas

This is our third season partnering with one of the most influential figures in the Selguapa coffee growing scene. Jesus “Chungo” Galeas is a well-known figure among the communities in the Comayagua Mountains. He inspires neighboring farmers to pursue specialty coffee and shares knowledge to collectively enhance the quality of their coffee.

Galeas inherited his primary farm, La Falda, from his father in 2014. However, the farm has been in operation since the early 1980s, when it was one of the pioneering coffee growers in the region. The area has since grown from a small number of families to a population of 1,500 people. Of these, 800 are coffee growers, and only 40 are part of this specific collective that has gained access to improved pricing through the specialty market.

Semilla Coffee, our importing partners, share their insights. They highlight the primary challenges faced by these producers: limited access to buyers and a lack of knowledge about specialty coffee quality standards. Without access to markets and this knowledge, these producers were unaware of the potential of their coffee and the profits they could earn by reinvesting in the necessary infrastructure for depulping, fermenting, and drying their coffee for sale as microlots.

The spirit of this small and dedicated group of producers is deeply communitarian and egalitarian. Galeas has played a crucial role in motivating his fellow community members to focus on specialty microlot production. This is largely due to his work with the Honduran Coffee Institute (IHCAFE). For seven years, he collaborated with the organization to assist coffee growers across the country in understanding the challenges they face, from conducting soil analyses to providing guidance on harvesting and processing coffee.

This selection of Bourbon from Chungo is characterized by its classic sweetness, clarity, and structure. The distinct balance between sweetness and acidity indicates that the coffee was grown at a high elevation, picked at its peak ripeness, and processed with meticulous care. Red fruit flavors are a must-try, sometimes presenting a juicy, fresh cherry-like character, while other times offer a more rounded and balanced taste reminiscent of a caramel apple. The flavors are ever-changing, shifting from hot to cold and from days off of roast, making this coffee an exciting and enjoyable exploration. We’ve tasted notes of red fruit punch, caramel apple, cherry pie, dried fruit, tootsie roll, root beer, baking spices, brown sugar, caramel, toffee, and praline.