This coffee is a single origin from Honduras, specifically from El Jardín farm in the Montecillos region of La Paz department. The farm has been operated by Mario Samuel Mejia Rodriguez's family for four generations. It is processed using the Aerobic Volcano Natural method, where harvested coffee cherries undergo floatation selection, then fermentation in conical piles for up to 5 days before being sun-dried on African beds or terraces for 15-25 days. The coffee is made from Caturra and Catuai varieties grown at 1650 meters altitude, harvested between December and March 2024-2025. It has a score of 87 points and offers a juicy, lively body with rum, wine, and tropical fruit notes.
Founded in Izmir, Spada Coffee and Roastery brings a sharp, focused approach to its craft, as suggested by its name ("Spada" means sword in Italian). Their roasting philosophy is centered on precision and expertise, meticulously sourcing high-quality beans and aiming to carve out the most distinct and desirable flavors. They are dedicated to the art and science of roasting, delivering a consistently excellent product.
