La Tina 273, Honduras, Supernatural
- Regular price
- $19.00
- Sale price
- $19.00
- Regular price
-
- Unit price
- per
Grapefruit, raisin and chocolate
COFFEE PROFILE
This Supernatural processed Catuai lot has many sweet and complex notes. Smooth chocolate notes and citrus notes akin to grapefruit are present throughout the palate, and are complimented by a sweet raisin quality with every sip.
| TASTES LIKE | Grapefruit, raisin and chocolate |
| ROAST | Filter |
Story
This exceptional coffee lot comes from Finca La Tina, a farm located in the Marcala region of Honduras. The farm is owned and managed by the Herrera-Caballero family, a well-respected name in the specialty coffee industry. Situated at an altitude of approximately 1,500 meters above sea level, La Tina houses an ideal microclimate for cultivating high-quality coffee.
The predominant variety grown on the farm is Catuai, a hybrid known for its resilience and ability to develop complex flavours. Finca La Tina is part of the Caballero family's broader coffee farming operations, which also include other farms such as Mogola. The family is renowned for their commitment to quality and innovation in coffee production.
Don Fabio Caballero, a prominent member of the family, has created his own fertilisers to enhance the maturation and growth of coffee plants. His daughter, Marysabel, along with her husband, Moises, helps manage the farm, ensuring that harvesting is done manually by a dedicated team of men and women who select only ripe coffee cherries.
| PRODUCER | Don Fabio |
| REGION | Marcala |
| VARIETAL | Catuai |
| PROCESS | Supernatural |
| ALTITUDE | 1500 masl |
Origin
Marcala, Honduras,
The Marcala region of Honduras, located in La Paz, is well-known for its specialty coffee production, which is closely connected to the area's cultural and economic development. Coffee was introduced in the 19th century, and by the mid-20th century, the region's high-altitude farms (ranging from 1,200 to 1,700 meters above sea level) and fertile volcanic soils proved to be ideal for cultivating Arabica varieties such as Catuai and Bourbon.
In 2005, Marcala became the first region in Honduras to receive a Geographical Indication (GI), which enhanced its reputation as a premium coffee-producing area and protected the "Marcala" name. Producers adopted innovative post-harvest processing techniques, including natural, honey, and washed methods, which helped Marcala's coffees gain recognition for their bright acidity, juicy sweetness, and complex flavor profiles.
Today, Marcala stands as a leader in Honduran coffee, symbolizing the potential of high-altitude regions to produce exceptional coffees that blend tradition, innovation, and sustainability.
