Process
This lot is composed of Catuai and IHCAFE 90 varietals, commonly grown in Honduras for their resilience and consistent cup quality. Cherries are selectively handpicked at peak ripeness to ensure optimal sugar development and clarity in the cup.
After harvesting, the coffee is depulped and fermented in water tanks for 12–24 hours, depending on environmental conditions. This fully washed process enhances brightness and clean flavor definition. The beans are then washed with fresh water and dried on patios or raised beds for 10–15 days, with regular turning to ensure even drying.
Producers in Marcala increasingly implement responsible water management and sustainable practices, reducing environmental impact while maintaining high-quality standards. The result is a clean, structured, and reliable specialty coffee profile.
