La Paz, Honduras. Sun-drenched days, evenings at altitude washed by cooling mists. We are so excited to make available this small, super premium selection of our favorites from this year’s harvest.
These farms belong to the Marcala growing region, an appalachian in southwestern Honduras that produces coffee known for its distinctive profile, delineated by notes of rich cocoa, bright orange and tropical, candy-like fruit. These are very small farms and the supply is extremely limited. While each of these lots provide, in themselves, a singular sense experience, they all point towards the community of Marcala.
Each of these farmers shared with us their story. Instead of attempting a third person paraphrase, we felt like their own account carried something, in tone, that extended beyond the content. We hope you enjoy reading their own stories, in their own words:
Meet Finca Jazmin
I dream to live, to persevere.
At age 8, I began helping my father harvest coffee cherries on a nearby coffee farm. Over time, I learned about discipline, and what hard work felt like. Slowly, I acquired an understanding of how many countless people and hours of labor, all the various stages of production that were required to make up the chain of effort, passion and persistent dedication that allow for the worldwide production, exchange and consumption of this highly aromatic grain.
My father has been a producer, un cafetero, since the 1970s, but our customs and machismo of the Honduran man created an environment such that we women had no right to inheritance of land on which to produce our own coffee. This has changed in recent years due to the increased involvement and contribution of women in the coffee trade. I remember, when young, my favorite time being when the coffees were pulped by hand and the removal of the sticky mucilage gave off the sweet flavors and aromas of honeydew. My father, who sold the coffee, was concerned by how the well-processed coffees that went to the local market were sold in a manner that failed to adequately showcase the value of the work as practiced by the producer …
When I was 15 years old, I began to work at the local coffee cooperative. I was being responsible for the cleaning. Surrounded by people working across the coffee chain – from planting the seed, to serving a cup of coffee – I realized that this was my second family. Beyond that I saw that it was more united than ever. Working with groups of women who have organized together to achieve our dreams, I began to understand my passion, which is to work to implement new ideas for the development of my community and leave a small footprint in my country. Through this it has become clear that when you have passion you achieve your goals. There have been times when the fears and insecurities that I experienced during my childhood have came back, but I remain confident that women can do great things.
We currently have 3 coffee shops in Márcala, La Paz under the name Aroma Cafe, and we are pioneers in the preparation and service of quality coffee with label designation of origin Márcala coffee.
Aroma Café is a family business. Our focus is to leave a heritage for new generations and to generate employment for young people and above all transmit our passion for coffee through our work.
Everything is possible.
I want to thank you for buying our coffee, and sharing our history ……
Finca Jazmin is a small three hectare farm, of which two are fully cultivated. The land rests at 1,550 masl in the Chinacla area of La Paz. Production focuses on Catuai, Pacas and Bourbon varietals and amounts to a modest 5000lbs. This microlot scale affords Nancy the opportunity to provide the utmost care and attention to cultivating the highest quality coffee. This specific lot consists of Catuai and Bourbon varietals.
Size: 3 Manzanas
Area of cultivation: 2 manzanas
Varietals: Catuai and Bourbon
Altitude: 1,550 MASL
Location: Trapiche, Chinacla, La Paz
Cupping Notes: Intensely sweet, berry jam-like aromatics open into an almost effervescent, sparkling cup profile studded with clean, punchy tartaric acid structure featuring a wash of flavors from watermelon, zinfandel grape, and pluot to the eponymous jasmine blossom.