Honduras Catracha

Tasting Notes: Butterscotch, Orange, Pecan
Roast:  Medium

This exquisite micro-lot was cultivated by Juana Alicia Lazo on her 2-acre farm, Los Guachipilines in Santa Elena, Honduras. A proud member of Catracha Coffee Company, Juana Alicia benefits from the company's commitment to social impact and quality. Catracha Coffee Co not only exports coffee but also organizes monthly educational seminars focused on harvesting and processing techniques, emphasizing quality and price transparency. As a result, producers affiliated with Catracha earn more per pound than most coffee farmers worldwide. This fair compensation enables farmers to reinvest in their operations and improve their standard of living.

Juana Alicia Lazo processes her coffee at the family micro mill located on her farm, employing techniques learned during Catracha workshops. After harvesting, the ripe cherries are soaked overnight and then depulped the following day. The coffee undergoes a 24-hour fermentation in a cement tank before being washed and placed on raised beds to dry for 15 days. Finally, the coffee is delivered to Catracha for final processing to meet exportable standards. The meticulous attention to detail in both the cultivation and processing of this coffee is evident in the clarity and vibrant flavors of the cup.