Honduras Marcala

$26.00

In Stock

Roast Style Espresso

Origin Marcala, La Paz

Notes Rich and rounded, with brown sugar sweetness, blackcurrant and dried fruit, and a smooth milk chocolate finish.

Process Honey

Certification ACO Certified Organic

Organic Certified
Chemical Free
Selective Hand Picking
Grown Under Shade

From the highlands of Marcala, this Honey process coffee is a community lot from smallholder farmers with a long-standing commitment to Organic agriculture.

Across the region, Catuai and Caturra are grown on small farms at high elevation, with a strong focus on soil health, biodiversity and long-term resilience. The Honey process leaves the fruit’s natural mucilage intact during drying, building sweetness, depth and a fuller texture in the cup.

The result is a generous, expressive espresso with richness, complexity and a clear connection to the place and process behind it.

Producer Smallholder farmers from Marcala

Farm Size Most farms under 2 ha

Certifications Organic

Processing Honey

Drying Slow dried with mucilage intact

Variety Catuai & Caturra

Harvest 2026

Altitude 1,200–1,750 masl

Region Marcala, La Paz

19.8 ground coffee dose

29 seconds

42g espresso shot yield

92.5 brew temperature

This recipe was developed on a La Marzocco Linea PB, using a Mazzer Major VP grinder. We encourage you to play around to meet your personal tastes and equipment setup.

Marcala is a renowned coffee-growing region in La Paz, Honduras, where generations of smallholder farmers have built their livelihoods around coffee.

The community has a strong history of Organic agriculture, with an emphasis on soil regeneration, biodiversity and farming methods designed to build healthier, more resilient farms. Most producers cultivate farms smaller than two hectares, making coffee production deeply connected to individual families and the wider community.

Catuai and Caturra are grown between 1,200 and 1,750 metres above sea level, where cooler temperatures allow cherries to mature more slowly. For this Honey process lot, ripe cherries are carefully selected and depulped while leaving the sweet mucilage intact around the parchment before slow drying.

This approach builds sweetness, fruit character and a fuller mouthfeel, producing an expressive coffee particularly well suited to espresso.