Introducing; Honduras – Finca Las Acacias. Catuai, Natural
Tastes of : Milk Chocolate, Cooked Pineapple, Apple Pie, Macadamia, Cherry, White Grape
Roger Antonio Domínguez Márquez is a dedicated coffee producer in La Paz, Marcala, Honduras, where he manages several farms, including the 5-hectare Finca Las Acacias. Here, he grows a mix of Bourbon and Caturra varietals across 21,000 trees. After harvest, the cherries are depulped on the same day, then undergo an 18-hour dry fermentation in tanks, followed by three rounds of washing. The coffee is dried on raised beds for an average of 12-15 days, ensuring a consistent, high-quality profile. Roger is also exploring new varietals to plant in the coming years.
Natural-processed coffees from Honduras are a relatively recent arrival to the specialty coffee market, producers in regions like La Paz are exploring innovative processing methods to meet the growing demand for these distinctive coffees. At Finca Las Acacias, only ripe cherries are carefully selected, then dried slowly on raised beds to develop complex, layered flavors.
In the region of La Paz, plantations benefits from high altitudes and cool temperatures, which slow the ripening process and allow sugars to develop deeply within the cherry. This results in coffees with high fruity sweetness, similar to what we’ve revealed in this beautifully expressive coffee.
Discover our brewing guide here for our favourite preparations.
