This coffee is a Red Catuai from El Puente farm in Marcala, Honduras, produced by Marysabel Caballero and Moises Herrera. It is processed using extended natural fermentation, resulting in an intense and heavy profile with berry fruitiness and sweet notes in the aftertaste.
Vaga Bon Café roasts from a facility in Lavaux and runs a cafe in Lausanne's Flon district, founded by travelers with a philosophy inspired by the vagabond spirit of discovery. They source unique and interesting coffees from their journeys around the world, both literal and figurative. Their mission is to share these global coffee discoveries and the stories behind them.
