In the cup, this coffee features notes of coconut, vanilla, and cane sugar, with a round texture and a lingering finish.

Region : Marcala, Honduas
Farm : Adolfo Farm
Variety: Catuai
Altitude : 1500M
Method: Co-fermentation, Honey
Notes: Coconut, vanilla, cane sugar

This coffee is produced at Finca Adolfo, located in the small village of Musula, Honduras, by the Bautista family. After a particularly difficult harvest in 2020, the father of the family considered leaving coffee production. His son, Bryan Adolfo Bautista, then revitalized the project by taking over the processing methods, allowing the farm to reposition itself in the specialty coffee market. Today, the father supervises the picking teams and the workforce on the farm, the mother manages logistics, while Bryan is responsible for processing and marketing.

The farm operates as a structured family project, with a clear division of roles and a shared vision for development. Part of the land is also preserved as a nature reserve, in a logic of balance between production and environment. There are several century-old trees and dense, varied vegetation that fosters an impressive ecosystem.

This lot is a co-fermented coffee with coconut, dried using the honey process. The protocol begins with the creation of a bacterial culture over 7 days, using coffee, water, and coconut. During this phase, pH, Brix degrees, and temperature are monitored to maintain stable fermentation conditions. Once the culture is ready, the cherries undergo an initial fermentation of 96 hours.

The coffee is then pulped, keeping the culture in the barrel, and begins a second anaerobic fermentation of 120 hours. Drying is done on honey process beds for about 10 days, allowing for a gradual reduction in moisture and stabilization of the profile. The entire process is carried out without the addition of chemicals.