La Joya

About the farmer and farm

This coffee comes from La Joya farm in the Marcala region of La Paz, Honduras's first coffee region to earn a protected designation of origin (DO Café de Marcala).

It's a specialty farm where Carlos Amaya continues a family coffee-growing tradition that began back in 1970.

This lot is made up of the Bourbon and Catuai varieties, grown at 1750 meters above sea level.

Marcala's high-altitude conditions allow the cherries to ripen slowly, an important foundation for building a complex sensory profile.

Processing: anaerobic natural, 96 hours

After the ripe cherries are hand-picked, they undergo 96 hours of anaerobic fermentation in sealed tanks.

Once fermentation is complete, the coffee dries for 28 days on African beds.

Temperature and relative humidity are monitored throughout drying to keep it even and avoid unwanted processes.