Finca Las Lomas. Café de Honduras.

About This Coffee

This coffee is from Finca Las Lomas, located in the Marcala region of Honduras at 1,560 meters altitude. It is a Natural process coffee with an extended 72-hour fermentation technique developed by producer Moisés Herrera. The cherries are placed in GrainPro bags for three days of fermentation, then dried on raised beds. The coffee is made from Catuai variety and offers a rich, dense profile with layered textures reminiscent of red fruit jam. Tasting notes include red fruits, plums, black grapes, molasses, and winey characteristics with a complex, juicy finish.

Origin

Marcala (Honduras)

Flavor Notes

Molasses, Red Fruits, Plums, Black Grape, Wine-Like, Plum, Winey, Wine

Roast Level

—

Processing

Natural With Extended Fermentation, Natural With Extended Fermentation 72h

Typology

Arabica

Catuai

Buy from Roaster

Kima Coffee

Rabi Aouam trained as a barista starting in 2010, won the Andalusian Barista Championship in 2014, and began roasting commercially in 2018 without a fixed space. By 2021 he had a roastery and tasting room in the center of Malaga, and the operation quickly gained momentum. Kima was named Best Specialty Coffee of Spain in 2024 and ranked in the top 100 coffee destinations worldwide by Neodrinks in 2025. Rabi works exclusively with 100% Arabica specialty coffee, hand roasting each batch and selecting from a wide range of origins that includes rare varietals like Geisha from Colombia and Wild Orchid Liberica from Vietnam. An in house academy trains professionals from the hospitality sector, with baristas traveling to Malaga specifically for the courses. The philosophy is direct: flavor, traceability, zero artifice.

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