"Upon grinding, the aroma offers plum, dried longan, and caramel. The palate highlights sweet plum and preserved plum powder, layered with citrusy orange peel. Notes of almond and biscuit appear late, creating a rich and structured profile."

This honey-processed coffee comes from grower Juan Carlos Amaya at Finca La Joya in the highlands of Marcala, Honduras. As a fourth-generation coffee producer, Juan Carlos continues the legacy started by his great-grandfather with a renewed focus on quality and sustainability. His commitment to innovation and excellence has positioned Finca La Joya as a producer of exceptional coffees that reflect both tradition and progress.

Juan Carlos comes from a long line of coffee farmers and has been passionately cultivating coffee for over two decades. After taking over the farm from his parents, he has transformed it into a thriving family-run business. Working closely with his wife and children, Juan Carlos oversees every stage of production—from planting to harvesting to post-harvest processing—emphasizing traceability and experimenting with a variety of processing methods, including honey, natural, and washed.

Finca La Joya sits at an elevation of 1,650 meters above sea level in the cool, misty highlands of Marcala. The region’s altitude, cooler temperatures, and abundant rainfall contribute to the complex flavor development in the beans. The coffee featured here is the Catuai variety, known for its balanced cup and compatibility with various processing methods.

The honey process used for this lot begins with the careful picking and sorting of ripe cherries. Once the skin and pulp are removed, the beans are dried with their sticky mucilage layer still intact—unlike washed coffee, where this layer is removed with water. Because honey-processed beans spend less time in water, less fermentation occurs, resulting in more sugar retention and a profile that is intensely sweet, fruity, and layered.

Variety : Catuai
Process : Honey
Altitude : 1650 masl
Origin : Marcala, La Paz