producers

Marcala coffee is the epitome of sustainable and fair farming practices. Through rigorous organic management, each bean is traceable back to the women producers in this protected region. Their expertise includes careful hand sorting, flotation to remove damaged beans, careful fermentation and extended drying to ensure exceptional quality.

The concept of Finca Humana , supported by COMSA, places human well-being at the center of its initiatives. More than 1,500 producers are trained to cultivate in harmony with nature. The biodynamic farm La Fortaleza offers practical seminars, while coffee sales support an international school dedicated to training the leaders of tomorrow.

Within the Manos de Mujer group, women producers distinguish themselves by creating unique coffees, including this honey batch by Miriam Pérez and Karla Portillo.

process

After harvest, coffee cherries are carefully depulped, leaving a thin layer of mucilage rich in natural sugars adhering to the beans. This mucilage is then dried in the sun, usually on patios or drying beds, to develop unique flavors.

profile

This blend of Catuaí, Icatu, IHCAFE 90 and Lempira varieties, treated with the honey process, reveals a vibrant and refined taste experience. At first sip, lively notes of lime and apple bring freshness and vivacity. They are followed by juicy touches of cherry and rich milk chocolate, enveloping the palate in a velvety softness. A delicate honey sweetness enhances the complexity, while creamy nuances provide a smooth texture and a subtle finish.

Each sip reveals a new dimension of this exceptional coffee, balanced and rich in nuances.