The coffee has grown on the farm Finca El Puente in Honduras on a stunning altitude of 1680 masl. The variety is catuai that has undergone an anaerobic fermentation and washed process that gives the coffee a clean and very sweet taste profile with a crisp and lingering acidity.
As Cup of Excellence winners, Marysabel and Moises humbly and consistently work hard to maintain the highest coffee potential with respect for their community and the surrounding environment.
Taste description: Dried mango aroma, notes of delicious dried fruit, caramel, plum and red apple finish.
FINCA EL PUENTE
Region: Chinacla, La Paz
Producer: Marysabel Caballero & Moises Herrera
Varieties grown: Catuai 80%, 20% Geisha, Java, Pacamara, Red and Yellow Bourbon, Pacas, SL-28, Batían.
Processing method: Washed, Natural, Honey, anaerobic, semi-anaerobic.