Marysabel and her husband Moises initiated their coffee cultivating business in 1996. They placed second at the Honduras Cup of Excellence two times, back to back, 2004 and 2005. Marysabel and Moises humbly and consistently work hard to maintain the highest coffee potential with respect for their community and the surrounding environment. Although their focus of attention is to achieve the highest quality they believe that social and environmental sustainability is an inseparable part of producing coffee.
Curious by nature, they started experimenting with not only varieties but with processing methods. For this natural lot, the cherries have been carefully picked at peak ripeness, sorted and dried on raised beds for 30 days. The drying beds are located in the area where shade and sun can be controlled for optimal temperature management.
The couple also owns their own dry mill. It allows them to control every step of the processing, keep full coffee traceability, to reach the highest quality possible.
The result is a coffee with blackcurrant flavor and a jammy body. We find brown sugar in the aftertaste and a strawberry-like aroma.
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