12 Years with 18 Rabbit and a Legacy That Grows
A Legacy of Organic, Before Organic Was Cool
When we first began working with 18 Rabbit back in 2013, coffee processing looked very different for the Zelaya Otreras family of Honduras.
Back in the 1980s — when organic foods were a fringe idea and Whole Foods was still a whisper of a concept — Marlen and her husband, Elias Samuel Zelaya Yanez, became the first farmers in Honduras to earn an organic certification, and one of the first in all of Latin America. They didn’t do it for marketing or trends. They did it because they believed in regenerating the land, protecting the soil, and putting life back into the earth that provides for them.
Today, that torch is carried by Marlen, her daughter Flhor, and her son Napoleon. Their commitment to Biodynamic agriculture centers around nourishing the soil with homemade probiotics they create from materials on their farm.
When Cafe Kreyol first partnered with them over 12 years ago, Flhor’s daughter Andrea was just 8 years old, drying beans on a plastic sheet in the backyard. Today, she’s 20, working in coffee, and continuing a family tradition rooted in care, craft, and soil-deep integrity.
Research Linking Past, Present, and Future
Over the last 12 years, we’ve walked alongside this family-run operation in Honduras, helping them evolve from washed-only production to creating award-winning natural and red, black, and yellow honey process microlots.
We work hand-in-hand with their post-harvest lead, Napoleon, to fine-tune each fermentation and drying technique — unlocking bold new flavor profiles while staying true to their legacy of organic and regenerative farming.
When we first partnered with 18 Rabbit, their farming techniques were already solid. What they needed was specialty processing knowledge to match. So together, we dove into the science:
- Controlled fermentation experiments
- pH, Brix, and water activity testing
- Cupping sessions to track and replicate successful batches
These aren’t one-off workshops. This is how we help farms like 18 Rabbit produce exceptional coffees year after year, even as climate and growing conditions shift. Many farming communities in Latin America and around the world are especially vulnerable to the impacts of climate change. When the weather is unpredictable, so are the harvests — and this puts the financial health of their operations at serious risk.
Our research has helped 18 Rabbit stay true to their mission while providing greater economic security and predictability.
And it’s how we stay true to our mission: helping passionate producers maximize their potential through education, experimentation, and support.
Flavor That Tells the Story
Whether you’re buying green or roasted, you can taste the depth of this partnership.
Washed Microlot – A traditional process with modern elegance. Notes of caramel and chocolate with a touch of green apple from subtle malic acidity. A creamy, rounded body that sings in espresso blends.
Shop our Light Roast | Shop Green Coffee
Black Honey Microlot – English breakfast tea, wild honey, and lemon — a floral, citrus-forward experience with perfect balance.
Natural Process Microlot – Bursting with strawberries, cherries, stone fruit, and sweet cream. Fruit-forward but not overpowering, it’s almost a dessert. Loved in Dubai, Japan, and the U.S. — and it sells out fast.
Yellow Honey Microlot – Delightful honeysuckle notes. Limited releases sold only to select partners. Get it while it’s available!
Growing Together
Twelve years in, we’re not just business partners — we’re family. We’ve literally watched the 18 Rabbit team grow up, just like we’ve watched the farm transform. We’ve seen what happens when passion meets partnership, when integrity meets innovation, and when stewardship meets research.
And we’re just getting started.
Taste what 12 years of trust, training, and transformation can do.
Explore our full range of 18 Rabbit coffees — and see why this family’s story is one we’re proud to share in every cup.
Keep Hunting,
Joseph Stazzone, President and Founder
