Honduras El Jardin - Mario Mejia - La Paz - Anaerobic Natural
Regular price
$30.00 AUD
Coffee Roast
Size
Grind
Discover our Honduras Finca El Jardín Anaerobic Natural, where ripe berries, juicy peach, and hints of sweet wine meet layers of caramel and a velvety, syrupy body. A vibrant and expressive cup, perfect for coffee lovers who crave bold fruit character and smooth, lingering sweetness.
The Natural Bean Journey
This coffee begins its journey in the high mountains of La Paz, Honduras is an area celebrated for its cool climate and slow-ripening cherries. At Finca El Jardín, producer Mario Mejía carefully handpicks ripe cherries, which are then fermented anaerobically in sealed tanks to intensify fruit complexity and depth.
After fermentation, the cherries are transferred to raised beds to dry naturally under the sun for up to a month, allowing sugars to concentrate and flavours to mature. The result is a clean yet jammy profile bright, sweet, and wonderfully full-bodied.
This lot reflects the dedication and innovation of Honduras’s new wave of specialty producers, transforming traditional coffee into something truly extraordinary—a cup that’s as adventurous as it is delicious.
La Paz, Honduras | Volcanic
Dark chocolate and jammy apple with mild caramel flavours. Balanced acidity and mellow candy-like sweetness.
1,100 - 1,700 Above Sea Level
Regular price
$30.00 AUD
Coffee Roast
Size
Grind
Discover our Honduras Finca El Jardín Anaerobic Natural, where ripe berries, juicy peach, and hints of sweet wine meet layers of caramel and a velvety, syrupy body. A vibrant and expressive cup, perfect for coffee lovers who crave bold fruit character and smooth, lingering sweetness.
The Natural Bean Journey
This coffee begins its journey in the high mountains of La Paz, Honduras is an area celebrated for its cool climate and slow-ripening cherries. At Finca El Jardín, producer Mario Mejía carefully handpicks ripe cherries, which are then fermented anaerobically in sealed tanks to intensify fruit complexity and depth.
After fermentation, the cherries are transferred to raised beds to dry naturally under the sun for up to a month, allowing sugars to concentrate and flavours to mature. The result is a clean yet jammy profile bright, sweet, and wonderfully full-bodied.
This lot reflects the dedication and innovation of Honduras’s new wave of specialty producers, transforming traditional coffee into something truly extraordinary—a cup that’s as adventurous as it is delicious.
La Paz, Honduras | Volcanic
Dark chocolate and jammy apple with mild caramel flavours. Balanced acidity and mellow candy-like sweetness.
1,100 - 1,700 Above Sea Level