La Cueva - Honduras


Origin: La Paz, Honduras

Process: Washed

Tasting Notes: Honey, Grape, Graham Cracker

Roast: Light

Roger Antonio Domínguez Márquez owns several farms in La Paz, Marcala, including the 4.23-hectare plot called Finca De La Cueva. He not only works with his family on his own farms, but he also sources coffee from his neighbors, paying them considerably higher than they would get otherwise from intermediary buyers. He grows Catuai on the farm and has about 18,000 coffee trees. After picking, the cherry is depulped the same day, dry fermented in tanks for 18 hours, washed three times, and dried on raised beds for 12–15 days on average.

See our Coffee Brew Guides for more information about brewing coffee at home.

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