Whole Bean
Size: 340g/12oz
Roast: Medium
Recommended Rest: 2-3 weeks from roast date
Tasting Notes: cherry strudel, honey almond cake

Origin Details

Variety: Icatu, Catuai
Process: Washed
Producer: Mario Samuel Mejia
Region: Montecillos, La Paz
Elevation: 1650masl

ABOUT THIS COFFEE AND PRODUCER

Mario Mejia grew up playing on drying patios and chasing his brother through coffee trees. Now with an agronomy degree under his belt, the young farmer continues the work his family taught him but with a new motivation. Mario is a fourth generation coffee farmer, but part of a new generation looking to give Honduras a new name in the specialty coffee industry. The future he imagines is one where Honduran coffee earns its own spot on a shelf as a single origin, rather than only being part of blends. Inspired by bold and innovative Honduran farmers like Benjamin Paz, Mario chases higher quality every year. And not only for himself. Mario also leads a network of local producers called Los Compaz who are working together to collectively lift the name of Honduran coffee. 

Source: Typica.jp 

WHY WE SELECTED THIS COFFEE

We love sourcing coffee from Honduras, so when the chance came to work with another talented producer like Mario Mejia, we couldn’t pass it up. This release is particularly exciting—it's our first time roasting the Icatu varietal, a unique cross between robusta and arabica varieties Bourbon and Mundo Novo. Known for its chocolatey depth and pastry-like sweetness, Icatu is a perfect match for a cozy, comfort-driven roast profile. While cocoa takes the lead, there’s a subtle pop of cooked cherry pastry that brings a bright twist we think you’ll really enjoy.