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 La Lagunita
Noé Martínez works his farm with his wife and children. A normal day for Don Noé starts with getting up at five in the morning to enjoy the pleasant oxygen generated by his coffee plants. During the harvest works is hard but at the same time he is passionate.
He sees producing coffee both as his main source of income but also a reason to live despite the challenging experiences he lived through from an early age. Having grown up in the dangerous streets of San Pedro Sula, he faced death many times but God was his guiding protector. These experiences have provided Noé with a lot of opportunity for reflection and appreciation of what he has now. With this in mind he strives to give back to his community and at the moment is giving back to his community by directing a group of anonymous alcoholics.
When the cherries are ripe the coffee is harvested at its optimal maturity. After harvest it is depulped and fermented for 16 hours to carefully wash the coffee to achieve the desired cleaning. After fermentation the coffee is set in a solar dryer for 16 days to achieve uniform moisture levels.
His experience in coffee has been to produce and sell coffee to a middleman at low prices. Today he realizes that the special coffee market provides opportunity to meet experts in the coffee chain and improve his business. His coffee was sampled and analyzed by expert tasters that verified the high quality and consistency of his coffee. Also, he is motivated by the prices he has received for selling his coffee.
At the moment, Mr. Noé Martínez, gives back to his community by directing a group of anonymous alcoholics.
This year he managed to install a solar dryer to ensure the drying of his coffee and plans to implement new techniques to the coffee process.
Thank you for buying our coffee, my family thanks you…
Noe harvests his coffee the moment he knows that the cherries are ripe in order to catch it at it’s optimal maturity. After harvest it is depulped and fermented for 16 hours. After fermentation the coffee is set in a solar dryer for 16 days to achieve uniform moisture levels.
His experience in coffee has been to produce and sell coffee to a middleman at low prices. Today he realizes that the specialty coffee market provides opportunity to meet experts in the coffee chain and improve his business which helps drive him to keep improving his quality of production. This year he installed a solar dryer to improve the drying of his coffee and plans to implement new techniques to the coffee process each year.
Thank you for buying our coffee, my family thanks you. – Noe Martinez
Size: 3 Manzanas
Varietals (This Coffee): Catuai
Altitude: 1700 MSNM
Location: La San Pedrada, Comayagua
Cupping Notes: Cantaloupe, caramel, orange citrus and apricot, malic / citric acidity
We are currently selling coffee from Las Lagunitas in 1, 5, and 25 lb quantities online. If you would like to purchase larger quantities (i.e., by the bag or pallet) or would simply like to learn more please Contact Us , we would love to hear from you!