Flhor

About This Coffee

This coffee is from Honduras, specifically from the Marcala La Paz region, grown at approximately 1700 meters altitude. It is produced by associated producers of 18 Conejo, representing the next generation of the Zelaya Contreras family, who were bio-pioneers in coffee cultivation in Honduras 30 years ago. The varieties are Catuai, Typica, and Bourbon. The processing method is depulped and washed, with cherries fermented dry for nearly 20 hours before washing, then regularly dried on a patio. The coffee is produced using biodynamic and regenerative farming practices with a focus on soil health. Flavor notes include dark berries, dark chocolate, and fresh characteristics, with the characteristic citric acidity of the Marcala region developed from slow growth in the cool climate.

Origin

Marcala, La Paz (Honduras)

Flavor Notes

Dark Chocolate, Dark Berry

Roast Level

—

Processing

Washed

Typology

Arabica

Catuai, Typica, Bourbón

Buy from Roaster

Kaffeemacher

Kaffeemacher was founded in Basel in 2009 by Benjamin Hohlmann, growing out of his work managing Unternehmen Mitte, one of Switzerland's largest coffee houses. The operation began roasting commercially in 2017 after years of developing a clear roasting philosophy, and today encompasses a roastery in the Gundeli district, a Coffee Academy with over 8,000 course participants, award winning cafes, and a mobile coffee bar. Benjamin holds SCA trainer certification and lectures on coffee at ZHAW Wädenswil. The team co owns Finca Santa Rita, a coffee farm in northern Nicaragua, and sources from partner farms in ten countries through long term relationships. Kaffeemacher swept four of the top five places at the 2024 Swiss Roasting Championships, with all roasters on the team having learned their craft in house. Transparency runs deep: the company publishes a Common Good Balance Sheet and is a signatory to The Pledge for transparent green coffee buying.

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