"Upon grinding, the dry aroma presents notes of plum, dried longan, and caramel. On the palate, it opens with flavors sweet preserved plum, and orange peel, followed by toasted almond and biscuit in the mid to late finish. The cup carries a rounded sweetness with a gentle citrus lift, finishing clean and lingering with a soft, confectionery warmth."

Finca El Melocotón is a small, quality-focused coffee farm located in Santiago de Puringla, La Paz, Honduras. It is situated at approximately 1,650 meters above sea level, within the mountainous terrain of La Paz. The region experiences cool nights, mild daytime temperatures, and steady seasonal rainfall. These conditions slow cherry maturation, promoting dense bean structure and stable sugar development. Volcanic and loamy soils, combined with natural shade from mixed forest and fruit trees, contribute to balanced plant nutrition and steady ripening cycles.

The lot is planted with Catuai, a compact Arabica variety widely grown in Honduras. Catuai is valued for its adaptability to altitude, consistent yields, and its ability to express processing and terroir clearly rather than dominating the cup with varietal character.

Cherries are selectively hand-picked at full ripeness and carefully sorted before processing. After pulping, the coffee is not fully washed; instead, a controlled layer of mucilage is retained on the parchment. Drying is carried out slowly on raised beds, allowing the beans to absorb sugars from the remaining fruit layer while avoiding uncontrolled fermentation. The drying period is extended and closely monitored until the coffee reaches stable moisture levels, after which it is rested before dry milling to allow internal moisture and structure to equilibrate.

Variety : Catuai
Process : Honey
Altitude : 1650 masl
Origin : Santiago de Puringla