Honduran single-origin coffee is synonymous with its people, tradition and harmony with the environment. A way of life for more than 100,000 families who work and support production of their most beloved export.
The vast majority of the coffee produced in Honduras comes from the mountainous regions of 210 of the 298 municipalities.
Certification/Grading: SHG/EP/Org
Roast: Medium-Dark
Tasting Profile: Caramel, spice, brown sugar.
Grower: 1500 grower/members from Cafe Organics Marcala
Variety: Bourbon, Catuai, Caturra, Lempira, & Typica
Region: Marcala, La Paz, Honduras
Altitude: 1300-1700 M
Soil Type: Clay Minerals
Process: Fully washed and sun dried.