La Maracuyá, a small farm in Honduras, is owned and managed by the dedicated producer Juan Vicente Montoya. He has committed himself to enhancing the quality and reputation of Honduran coffee through meticulous microlot production. The farm is named after the passionfruit plants that thrive alongside the coffee, symbolizing the region's biodiversity and rich soils. Nestled at high altitudes in the fertile mountains of western Honduras, La Maracuyá predominantly cultivates the Bourbon variety, celebrated for its balance, sweetness, and elegant acidity.

During harvest, only the ripest cherries are handpicked and processed on the same day to maintain their quality. The fully washed lot undergoes a meticulous process: cherries are floated and hand-sorted before depulping, then fermented in tanks under controlled conditions to break down mucilage. This is followed by thorough washing and careful drying on raised beds to ensure uniformity and longevity in the cup. Such precision preserves Bourbon’s natural clarity, resulting in a coffee with clean sweetness, bright fruit character, and layered complexity.

La Maracuyá is more than just a single micro lot; it embodies Honduras’ evolution into a specialty coffee leader. Farmers like Juan Vicente Montoya embrace heritage varieties and precise post-harvest methods to produce coffees that consistently shine on the international stage, showcasing the potential and excellence of Honduran coffee.