*Packaging may vary
Enhance the bright and nutty complexities of Honduran Marcala coffee by roasting it to a medium to medium-dark roast level. These Honduran Marcala coffee beans are USDA Organic and Fair Trade Certified, ensuring they were grown without the use of chemicals - further enhancing the overall flavor and body of these beans.
Our unroasted, green coffee selection is intended for roasting purposes. Do not consume green coffee. Green coffee that has been purchased and roasted is not returnable.
It’s not just about where coffee grows but how high up it grows. Flavors become lighter and more complex the further from sea level a coffee grows, going from earthy to sweet to nutty citrus and chocolate to spiced wine and fruits.
Precipitation, temperature, and humidity have a lot of say in a coffee’s maturation, overall flavor, and quality. Many coffee-producing countries are either primed for growing success or use alternative methods to improve their ecosystem.
A coffee’s process describes how the seed (aka the coffee bean) is separated from the coffee cherry. Popular methods include washed, dry, and honey, but there are many other processes that put special emphasis on different aspects of these methods.
Harvest and export times are based off when a particular coffee will be at its peak quality. Cherries picked at the start of the harvest season tend to be underdeveloped, and those picked at the end are often overdeveloped, so producers aim for that sweet spot in the middle.
The average altitude in the La Paz region of Honduras is around 1,300 – 1,500 masl (meters above sea level), which makes for exquisite coffee growing. Flavor profiles at this elevation tend to swing more chocolatey and spicier, and avid coffee lovers can expect to find notes of wine and vanilla in their brew. La Paz...
