Gloria Ventura owns a 4-acre farm in the community of La Tejera. Young but proud producer of Honduran coffee, it's through various training and lessons that she has reached the famed and dreamy level of international coffee leagues. By using lime to control the pH of her soil, Gloria always aims to improve the health of her farm. She fertilizes it all with organic compost, so it would stabilize the level of rust on the leaves by spraying them with it. For the past few years, she has been selling her lots mainly to Catracha Coffee, a company of more than 80 growers and 20 roasters who work together on sustainable relationships and a profit-sharing model. The company still pays a minimum of $2 to the growers for every pound of coffee sold.
This coffee offers a surprisingly complex cup, influenced by sweet caramel notes and delicate acidity. It is also possible to find a wide range of fruity and subtle flavors of dates, raisins, fresh melon, pear, and lemon. Traces of the Honey Process strongly influences this sweet cup, with predominant flavors of honey, caramel, and milk chocolate. Gloria Ventura's Catuai in Honey Process offers a beautiful representation of what a Catuai should be. A simply iconic coffee.