Roger Dominguez

A delicate and lightly textured coffee from Roger Dominguez in Honduras. It's naturally processed, but with a high clarity and sweet taste. Mostly tasting like dark chocolate and cherries. This coffee taste best 3-4 weeks post-roast.

Roger Antonio Domínguez Márquez owns several farms in La Paz, Marcala. Roger is a young producer who inherited his father’s midsize farms, which came into the family in the early 1990s. He has three parcels of land in Marcala, all between 3–5 hectares, at good altitude for the region, above 1,300 meters. He grows a small variety of heirloom types, mostly Bourbon, Catuai, and Caturra, and he’s specific about his wet-milling and drying.

Small-holder farmers make up the majority of Honduras's coffee sector, and every year our roster of microlots continues to grow from this country. Exceptional small lots of farm-specific coffees are purchased and differentiated on our offerings list as having both the highest quality and achieving the producers the highest prices.

Filter roast is coffee that’s been roasted to shine in slow, chill brew methods like pour-over, AeroPress, or drip coffee. It’s all about those delicate, complex flavors — the ones you actually want to taste when you’re not half-asleep and smashing a double shot.

This roast is lighter and sweeter, bringing out the bean’s natural character (like wine, but less pretentious). Perfect for those who like to savor their coffee, not slam it back.

So, if your coffee machine sounds like a jet engine, this one’s not for you. But if you love a clean, balanced brew that makes your mornings feel a little brighter — welcome to the filter roast club. 😎

Discover the world of coffee, one origin at a time. Our Single Origin Filter Roast Subscription delivers freshly roasted, carefully curated coffees from renowned coffee-growing regions around the globe. Experience an endless supply of delicious specialty coffees expertly curated, and hand picked just for you. Roasted exclusively for filter brewing.

There are no universal definitions, but most roasters tend to roast darker for espresso. However, one roaster’s "filter" roast may be darker than another’s "espresso" roast.

Technically yes, but we strongly advise against it. It will not taste good.

Filter roasts allow the more delicate, floral and fruity notes of coffee to shine. It allows us to roast and experience coffees with very unique characteristics that do not typically pair well with milk or espresso.

Filter refers to the brewing method of the coffee. Filter roasts are ideal for brewing with slower methods that incorporate a paper or metal filtration. Typical brewing times for filter roasts are 2-4 minutes.

Yes you can, but the results may not be to your liking if you prefer a sweeter and fruiter style coffee.

Yes you can, though depending on the coffee the results may not be to your liking.

The coffees we buy for filter roasting have more unique and less traditional processing methods, and that usually comes at a cost. It's worth it!