Honduras - Las Calaveras

DETALLES TÉCNICOS

Origen: Honduras · Montecillos 

Proceso: natural anaeróbico

Altitud: 1.650 msnm

Varietal: Pacas

Finca y productor: El Jardín · Mario Mejía

Cosecha: 2026

Produced by Mario Mejía in the Montecillos region, Honduras - Las Calaveras represents a distinct expression of the Pacas varietal. This lot is processed using the natural anaeróbico method, a technique that involves fermenting whole coffee cherries in an oxygen-free environment. While processing methods vary widely, anaerobic fermentation is often utilized to influence the development of complex acids and sugars within the bean. As a Honduras · Montecillos coffee, it reflects the specific terroir of this high-altitude growing area.

Roasted by Hola Coffee, this selection is characterized by the roaster as being both frutal and jugoso. When evaluating such profiles, enthusiasts often consult the flavor wheel to better identify the specific fruit-forward nuances that emerge from these unique processing conditions. By combining the structural qualities of the Pacas plant with the controlled intensity of anaerobic processing, this coffee offers a compelling look at contemporary Honduran production.