HONDURAS

Variety: Catuai | Process: Natural | Altitude: 1600 MASL | Harvest: February 2026 |Producer: Marysabel Caballero & Moises Herrera | Region: Marcala, Chinacla

Fruity and boozy, with notes of boozy fruit cake, cherry and cacao.

As the name suggests, this coffee is a real fruit bomb. Marysabel and her husband Moises own several small farms in Marcala, south-eastern Honduras, where they have perfected the art of producing naturally processed coffees that are both funky and remarkably clean. Expect lots of winey fruit notes and a silky smooth mouthfeel, transitioning to pronounced flavours of dark chocolate on the finish. It's a complex and multilayered coffee, especially suited to filter brewing.