Some coffees carry a story you can taste, and this is one of them.

Region: Marcala, La Paz, Honduras

Altitude: 1300–1700 masl

Varieties: Bourbon, Catuai, Caturra, Lempira, Ihcafe 90, Pacas, Typica

Process: Full Natural, dried on raised beds

Roast: Light to medium

Certification: Organic

From the celebrated Marcala region (a protected designation of origin) and the remarkable COMSA cooperative, this organic natural lot comes from more than 1,500 smallholder producers who live the “Finca Humana” philosophy—growing coffee in true harmony with people and nature. Meticulous hand-sorting, floating, careful fermentation, and long raised-bed drying bring out a bright, juicy cup full of ripe plum, raspberry, and strawberry-lemonade, with a soft rhubarb edge, warm allspice, and a creamy finish.

It’s the kind of coffee that feels both adventurous and comforting—perfect for filter or espresso, whether you’re starting an early morning or settling into a slow afternoon.

For Filter Coffee, we recommend a brewing ratio between 1:15 and 1:17 (for example: 1 gram of coffee to 15g of water) and a kettle temp of 205°F.

For espresso, we like 18g in and 36–38g out in 25–32 seconds with a boiler temp of 203°F.

Happy Brewing!