Honduras La Cueva

VARIETAL: Bourbon, Catuai, Caturra, IHCAFE 90, and Lempira
PROCESS: Natural
ROAST: Medium-Light
BODY: Average
TASTING NOTES: Cocoa and cooked berry with mellow cooked melon flavors. Tart acidity and mild sweetness.

La Paz, an area famous for coffee production in Honduras, is high in elevation with cool temperatures. These factors cause coffees to ripen slowly, developing sugars that are then processed in these comfortable climates. These coffees have high fruity sweetness with flavors of berries or peach. Cafe Import's greatest relationship in this area is a 270-producer cooperative, many of which are woman producers or Organic certified. Coffees from La Paz are extremely stable, and reliable as any offering type.

Roger Antonio Domínguez Márquez owns several farms in La Paz, Marcala. Roger is a young producer who inherited his father’s midsize farms, which came into the family in the early 1990s. He has three parcels of land in Marcala, all between 3–5 hectares, at good altitude for the region, above 1,300 meters. He grows a small variety of heirloom types, mostly Bourbon, Catuai, and Caturra, and he’s specific about his wet-milling and drying.

Green buyer Piero Cristiani has been working with many small-holders generally around the Marcala area including COE and in-country competition winners to find new and exciting microlots. Small-holder farmers make up the majority of Honduras's coffee sector, and every year our roster of microlots continues to grow from this country. Exceptional small lots of farm-specific coffees are purchased and differentiated on our offerings list as having both the highest quality and achieving the producers the highest prices.

Although this offering is not traceable to a single variety, it is likely comprised of Bourbon, Catuai, Caturra, IHCAFE 90, and Lempira — the most commonly cultivated varieties in this region.

100% ARABICA BEANS