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This coffee is the second macerated natural we’ve bought from Honduras. With slightly less time spent in the tanks, the flavours are clean and crisp, whilst remaining intensely tropical. It’s organic certified and damn right delicious.... it ticks all the boxes.

Karla Orellana is the owner of this small 2-hectare farm in the El Hichozal area of Corquin, Copan. She has regenerated the farm in recent years and has now produced this stunning lot, which is exclusively the Lempira varietal. She is forward-thinking and environmentally focused, we’re happy to say this lot is grown organically.

The farm has a unique micro-climate so although the altitude is slightly lower, the diurnal temperature fluctuation is still large and perfect for producing complex coffee, which shows in the cup. The cherry was floated and cleaned before being macerated for 72 hours in containers before it was dried on raised beds.

Farmer: Karla Orellana
Origin: Honduras
Region: El Hichozal, Corquin, Copan
Process: 72 Hour Macerated Natural

Taste: Clean cup, juicy, blueberry flesh with a tropical pineapple finish.


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