Tasting Profile: Caramel, spice, brown sugar

Honduras has quickly become one of Central America’s rising stars in the coffee world, and Marcala coffee is at the forefront of this movement. Grown by a cooperative of 1,500 smallholder farmers from Café Organics Marcala, this coffee is a standout for its sweet, warming flavors and commitment to sustainable, organic farming practices. Nestled in the high-altitude region of La Paz, the Marcala area is known for producing exceptional coffee, thanks to its rich volcanic soil, favorable climate, and dedication to quality.

The smallholder farmers in Marcala cultivate their coffee at altitudes ranging from 1,200 to 1,700 meters above sea level, which allows for slow bean development and results in a richer, more complex flavor. These farmers are part of a cooperative that emphasizes organic farming techniques, ensuring that the coffee is grown without synthetic chemicals or pesticides. This not only preserves the environment but also enhances the natural flavors of the coffee. The medium-dark roast brings out the depth and richness of the beans, offering a cup with tasting notes of caramel, spice, and brown sugar.

The flavor profile of Marcala coffee is warm and comforting, with the caramel providing a smooth, sweet base that is balanced by the slight kick of spice, often reminiscent of cinnamon or nutmeg. Brown sugar adds an additional layer of sweetness and depth, creating a well-rounded and rich coffee experience that lingers on the palate. The medium-dark roast accentuates these flavors, giving the coffee a robust, full-bodied character without overpowering its natural sweetness.

Honduras has been growing coffee for over a century, but it wasn’t until the last few decades that the country’s coffee started gaining international recognition for its quality. Today, Honduras is the largest coffee producer in Central America, and regions like Marcala have been instrumental in elevating the country’s status in the specialty coffee world. Marcala, in particular, was the first region in Honduras to receive a protected denomination of origin status, which guarantees the quality and authenticity of the coffee produced in the area.

A fun fact about Honduran coffee culture: in recent years, Honduras has made a strong push toward producing certified organic and fair-trade coffees, particularly in regions like Marcala. This focus on sustainability has not only improved the livelihoods of smallholder farmers but has also made Honduran coffee highly sought after in international markets.

Honduras Marcala coffee is a true representation of the region’s dedication to quality and sustainability. With its inviting flavors of caramel, spice, and brown sugar, this coffee offers a rich and satisfying experience. Every cup reflects the hard work of the 1,500 grower-members of Café Organics Marcala, who cultivate their coffee with care and respect for the environment, ensuring a cup that is as ethically sourced as it is delicious.

Grower: 1500 grower/members from Cafe Organics Marcala.

Variety: Bourbon, Catuai, Caturra, Lempira, & Typica

Region: Marcala, La Paz, Honduras

Altitude: 1300-1700 M

Soil Type: Clay Minerals

Process: Fully washed and sun dried.

Roast: Medium-dark