DETAILS

ORIGIN: Honduras PRODUCER: Smallholder producers

 REGION: Marcala, La Paz

 VARIETY: Catuai | Parainema

 PROCESS: Washed | Raised Bed-Dried

 ELEVATION: 1550 M

ROASTER: Probat P25

LEVEL: Moderate Medium

  NOTES: Dried Cherries | Brown Sugar | Dark Chocolate | Orange

BEHIND THE CUP

This organic lot from Marcala, La Paz captures the deep sweetness and warm complexity that define the region’s high-elevation coffees. Expect dried cherry brightness layered over rich brown sugar sweetness, rounded by dark chocolate depth and a subtle orange citrus lift. Clean, comforting, and quietly complex, this coffee highlights the best of Western Honduras’ organic production.

STORY

Marcala is one of the most historically important regions in Honduras—home to smallholder producers who have championed organic farming for decades. Nestled in the mountains of La Paz, this area benefits from cool temperatures, fertile soils, and dense shade canopies that support slow cherry development and concentrated sugars.

This lot represents the combined work of producers who farm Catuai and Parainema varieties under organic certification, often relying on compost, shade management, and manual cultivation instead of conventional fertilizers. Their focus on soil health and ecological balance contributes to the cup’s natural sweetness, structure, and clarity.

Marcala coffees are celebrated for their rich sweetness, cocoa-toned depth, and approachable fruit character. This organic selection stays true to that heritage—smooth, sweet, and satisfying, with layered complexity and a long, chocolate-forward finish.

ORIGIN — MARCALA, LA PAZ

Marcala is one of the earliest regions in Central America to achieve Denomination of Origin status, recognizing its unique terroir and long-standing commitment to organic cultivation.High elevations, cool mountain winds, and nutrient-rich soils create ideal conditions for clean, structured washed coffees.

Organic farming is deeply rooted in the region’s culture, with many farms continuing traditional methods: manual weeding, natural composting, and multi-layered shade systems that protect biodiversity and promote slower, sweeter cherry maturation.

This terroir translates into cups with sweetness, balance, and chocolate-driven complexity.

VARIETIES — CATUAÍ & PARAINEMA

Catuai is known for its sweetness, balance, and dense structure—thriving in Marcala’s cool elevations and producing cups with brown sugar depth and soft fruit notes.

Parainema, a Honduran-developed hybrid, offers vibrant acidity, silky texture, and elevated citrus and stone-fruit tones.Together, these varieties create a cup that is sweet and approachable, with dried cherry brightness matched by a deep chocolatey core.

PROCESS — WASHED

In Marcala, washed processing is performed with great care and tradition.Ripe cherries are depulped soon after picking, then fermented under controlled conditions to break down mucilage. Fermentation duration varies depending on elevation and climate, influencing sweetness and acidity.

After fermentation, parchment is washed thoroughly and moved to drying beds or patios.The washed process preserves clarity and highlights the coffee’s clean sweetness and balanced fruit structure.

DRYING — RAISED-BED / PATIO DRIED

Drying occurs on raised African-style beds or clean patios, depending on weather.Producers turn parchment regularly to ensure even airflow and protect it from overexposure. Shade or cover is used during peak sun to maintain sugar stability and prevent heat damage.

Slow, even drying accentuates sweetness, structural clarity, and shelf stability—qualities essential to organic coffees from Marcala.

ROASTING — PROBAT P25

This lot is roasted on our Probat P25, using conductive heat transfer to develop caramelized sugars and a round, chocolate-driven body.Roast curves are monitored closely and maintained within ±2°C, ensuring consistent development across batches.

The moderate medium profile deepens sweetness and body while maintaining the citrus clarity and dried fruit character of Marcala.

ROAST LEVEL — AGTRON GOURMET SCALE

Roast: Moderate MediumWhole Bean: #65–70

Roasted slightly deeper than light to highlight chocolate, brown sugar, and dried-fruit sweetness while preserving the clean, citrusy lift of the region.

Expect a warm, comforting cup with a long, cocoa-toned finish.

RECOMMENDED METHOD — V60 FILTER BREW

Ratio: 1:16Coffee: 16 gWater: 250 g @ 205°FGrind: Medium-Fine (Fellow Ode Gen 2 — Setting 3)Total Time: 2:00

Steps:0:00 — Bloom 30 g0:30 — Pour to 105 g0:55 — Spiral Pour to 180 g1:20 — Spiral Pour to 250 g2:00 — Drain

Cup Result:Dried cherry brightness, brown sugar sweetness, dark chocolate depth, and a subtle orange finish.

Extract & Enjoy