This coffee is a single origin from Honduras, specifically from the Copan region at 1300 meters altitude. Produced by Katia Duke on her farm San Isidro, it is made from Catuai variety beans processed using microorganism fermentation washed method. The coffee is fermented with 'mossto' (leftover liquid from anaerobic fermented coffee) for 18-24 hours in ceramic lined tanks, then washed with spring water and dried on raised beds and patios. Tasting notes include Toffee, Baked Apple and Cranberry.
Mae Coffee Roasters is a specialty roaster based in Portland, Oregon, founded in 2022. The roastery focuses on sustainability, transparency, and community, working with coffees from carefully selected origins. Their approach emphasises sensory quality and education, making specialty coffee both approachable and traceable.
