*Marcala La Paz*

Tasting notes: Dried strawberry, watermelon, peanut butter, dark chocolate

Grower: Members of Asociación de Productores Orgánicos (APROCOMSA)

Variety: Bourbon, Catuai, Caturra, Lempira, Ihcafe 90, Pacas, and Typica

Region: Marcala municipality, La Paz, Honduras

Altitude: 1300 – 1700 masl

Soil: Clay minerals

Process: Full natural and dried in the sun and mechanical driers

Here is one of those rare opportunities where all that is good about coffee intersect.  Simply a trifecta of: organic farm management practices; traceable to producers in the Marcala region, a protected designation of origin (DENOMINACION DE ORIGEN CAFE DE MARCALA); and a meticulous post-harvest standard of hand sorting cherry, cherry floating to remove less dense and damaged beans, proper fermentation, and long drying times.

This particular lot is a natural process carried out at APROCOMSA’s centralized wet-mill dedicated to process organic lots.  After farmers meticulously harvest ripe cherries and deliver them to APROCOMSA, the post harvest process begins by floating cherries to eliminate under ripe and damaged coffee.  The water is recycled several times to ensure conservation of water.  Next the cherries are placed on patios and elevated tables to 11 percent moisture and then stored until preparation for export.