Hazelnut & Vanilla, Honduras

This is one of the naturally processed lots from producers Marysabel Caballero and Moises Herrera, but the method, compared to the washed processing, can be challenging in the Marcala region.The humid climate and rain during the period when the coffee is being dried demands great attention to detail when the cherries are spread over the drying beds and repeatedly turned so the drying happens evenly on the surface of each coffee bean.

The flavour is very comforting and feels classic: Rich and nutty with a lingering finish that reminds of vanilla.

Country Honduras
Region Marcala
Farmers/Producers Marysabel Caballero and Moises Herrera
Farm size 200 ha total, separated into 17 farms
Altitude 1600masl
Variety Catuai
Processing Natural
Crop year 2022
Roast level Medium