origin For 8 years, we have proudly sourced our coffee from small, family-owned micro-lots in the mountains surrounding Comayagua, Honduras. Honduras How it's grown matters Organically Grown Coffee
Sustainably Grown Coffee Growing coffee in a diverse ecosystem, like the shade- grown Santa Lucia farm, is essential because it protects biodiversity, strengthens soil health, and supports a more resilient and sustainable livelihood for coffee producers. This method stands in contrast to sun- grown monoculture systems, which frequently cause deforestation, destroy wildlife habitat, and depend on chemical-intensive farming practices. The cooler temperatures and filtered sunlight of a shaded environment slow the ripening of these Arabica coffee cherries, allowing natural sugars and flavor compounds to deepen and mature. This produces organic, SHG-LP Arabica beans with greater density, natural sweetness, and a smooth, layered flavor profile we’ve grown to love and that’s highly prized in the specialty coffee world. Diverse coffee farms that mirror natural forest ecosystems create essential habitats for a wide variety of plants, animals, insects, and microorganisms. They function as important refuges and migration corridors for wildlife, including native and migratory birds, bats, and pollinators, which are often displaced when forests are cleared for conventional farming methods. Biodiversity Conservation Enhanced Coffee Quality & Flavor
Harvesting Coffee Cherries Our Featured Coffees come from four neighboring farms — Santa Lucia, Finca Esmerelda, Mira Flores, and Finca El Conejo — all owned and operated by the Banegas Family, a group of 5th- generation family coffee farmers who have been growing coffee together for decades. This stage sets the foundation for sweetness, clarity, and the flavor potential we pull out during roasting.
Coffee Wet Mill “beneficio” The coffee cherries are washed clean using channels of water, and immediately de-pulped and sent over to the dry Mill.
Washed coffees typically dries in 7–12 days. Natural coffees may take 20+ days. Coffee Dry Mill Producers rake and turn the coffee every few hours to maintain airflow, and ensure slow, even drying across all beans. Dry Mill: Where dried coffee is carefully hulled, sorted, and graded, ensuring only the highest-quality green beans move on to roasting.
Different ways to process coffee Natural Process Honey processing is a coffee method where the outer skin of the cherry is removed, but the sticky, sweet mucilage is intentionally left on the beans as they dry. This partial fermentation allows natural sugars to slowly caramelize, creating a cup that balances bright fruit, silky sweetness, and smooth body — a process that sits beautifully between washed and natural coffees. Washed Process Honey Process Natural process coffee, also known as dry process or sun-dried coffee, is a traditional method where whole coffee cherries are slowly dried in the sun with the fruit still intact. As the cherries dry, a gentle fermentation takes place, infusing the beans with vibrant fruit notes, deeper sweetness, and rich natural sugars that create a bold, expressive, and memorable cup. The washed process (also called the wet process) removes the skin and fruit from the coffee cherry immediately after harvest, then ferments and rinses the beans in water to break down the sticky mucilage layer. This method highlights the coffee’s clarity, brightness, and clean, crisp flavors, allowing the origin and terroir to shine. Honey Process absorbs natural sugars, resulting in a sweet coffee with fruity & floral notes. Natural Process is juicy, with a tea-like body, and fruity profile. Clean and vibrant, with bright acidity that highlights the true character of the bean and its origin. Buy Now Buy Now Buy Now Buy Now Buy Now Buy Now
After the coffee is dry, it passes through a sorting machine with vibrating channels that separate beans by size and density with precision. The final step removes the delicate parchment layer, unveiling the green coffee bean in its pure, export-ready form.
Lucky Tree Coffee Roastery Here, we bring out the sweetness, clarity, and complexity that started on the farm. We roast in small batches, carefully shaping each profile to bring out what’s already there — without masking its origin. Roasting Coffee From the moment the beans hit the heat to the moment they reach your cup, roasting coffee is the art of timing and temperature. When roasting, the coffee's natural sugars and aromas slowly develop, and small changes make a big difference. After years of practice, we’ve learned how to guide that moment so each coffee tastes balanced, and true to where it came from. At Lucky Tree Roastery, we roast to reveal — not overpower — letting every bean speak for itself in the cup.
Packaged with love!
Address 225 East Martin Street Raleigh, NC 27601 Email hello@luckytreecoffee.com Lucky Tree Roastery @Moore Square Park Downtown Raleigh NC