A symphony of vibrant flavors that embodies the essence of the perfect cup of coffee.
Grown in the lush landscapes of Honduras, this coffee offers a deep sensory experience with its enticing notes of raspberry jam, plum, and cinnamon sugar dancing harmoniously on your palate.
Flavor Profile:
The prominent notes of raspberry jam deliver a luscious burst of tangy sweetness, complemented by the juicy essence of ripe plum. As the flavors mingle on your tongue, the delightful undertones of cinnamon sugar add a warm and comforting touch, creating a truly enchanting coffee experience.
This coffee is a Regional Select Coffee from Marcala:
Our Honduras Natural Process Coffee is a distinguished regional select coffee hailing from the renowned Marcala. This area is known for producing exceptional coffee beans thanks to its optimal climate, fertile soil, and the meticulous care taken by local farmers. By selecting this regional treasure, you are savoring the fruits of their labor and supporting the thriving coffee community of Marcala.
Versatile Brewing Options:
Whether you prefer the smoothness of a drip coffee, the boldness of an espresso, or the refreshing coolness of a cold brew, our Honduras Marcala Coffee caters to your every desire. Brew a pot using your favorite drip coffee maker to awaken your mornings with its invigorating aroma. For those seeking a robust and concentrated experience, delight in the intense flavors that an espresso shot can deliver. And if you're longing for a rejuvenating and chilled coffee treat during these summer days, this natural processed coffee lends itself beautifully to cold brew creations.
Sustainability: From the importer Cafe Imports.
“The Regional Select program was created to highlight the unique profiles we have found that are inherent to various microclimates in many of the countries from which we source green coffee. Local variables like wind patterns, soil quality, sunlight, elevation, and other environmental influencers have much to do with the common characteristics that separate, say, a Northern Colombian from a Southern Colombian coffee, just as they inform the differences between a Colombian and a Kenyan. For our Regional Select offerings, we source based on cup quality and character, seeking a balance of “taste of place” with availability and price. These lots are built as blends from coffees that cup out between 84–87 on our 100-point cupping scale, and come with regional and often microregional traceability, but are not farm- or producer-specific. We have found that the pofile from higher-elevation farms in Marcala, where good conditions, varieties, and practices all intersect, have produced higher-acidity coffees with good structure and sweetness.”
