Honduras Marcala Caballero Anaerobic Natural

Description

About This Coffee: Honduras Marcala Caballero Anaerobic Natural

Origin: Marcala, La Paz, Honduras

Altitude: 1,450 – 1,700 m

Variety: Catuai

Processing Method:  Anaerobic Natural

Flavor Profile: Chamomile, Bergamot, Sugar Apple, Blueberry

Region and Farm Introduction: Marcala, located in the La Paz department of Honduras, is one of the country’s most respected coffee-growing regions and holds the Denomination of Origin (DO Marcala) status. Its high elevations, cool mountain climate, and mineral-rich soils create ideal conditions for producing complex and aromatic coffees.

The Caballero family is a recognized producer in Marcala, known for their dedication to quality, meticulous farm management, and innovative approaches to coffee processing. Their coffees have appeared in international competitions and auctions, including the renowned Cup of Excellence.

Processing Method Features: This coffee is processed using anaerobic natural fermentation. Whole coffee cherries are sealed in oxygen-limited tanks to ferment before drying on raised beds. This method enhances fruit-forward complexity and aromatic layers, allowing floral notes of chamomile and bergamot to blend seamlessly with tropical sugar apple sweetness and juicy blueberry acidity, creating a vibrant and expressive cup profile.