The Asociación de Mujeres Productoras de Café La Labor (AMPROCAL) was founded in 2007 by 10 women and is the only association in the region with 100% female producers. AMPROCOL now has over 300 producers and seeks to highlight the efforts of female coffee growers and support them as they produce high-quality, organic specialty coffees. Producers are constantly learning new techniques and processes and share their knowledge with each other. AMPROCOL has a department that provides technical assistance and agronomic advice to farmers, helping to improve productivity and sustainability, which also increases farmer income. On the farms, coffee is selectively handpicked and pulped the same day. Coffee is then fermented for 12 to 18 hours and washed in clean water. Parchment is laid to sun dry for 4 to 7 days.

This coffee offers a classic Honduras profile, nutty and comforting through the lighter roast levels before settling into deep, chocolate-forward sweetness as the roast progresses. In lighter roasts, the cup leads with roasted walnut and wafer cookie, with clove and honey rounding things out along a gentle green grape essence. Moving into medium, notes of cocoa powder and roasted almond take over, with brown sugar and toffee lingering underneath. At medium-dark, dark chocolate and molasses deepen the cup, with roasted walnut and clove still present. In darker roasts, the coffee turns rich and velvety, cocoa powder and roasted walnut leading a heavy body, with a lingering clove finish. This coffee shines best with a bit of roast character and pairs beautifully with milk, making this an excellent espresso option.