Honduras La Cascada

La Cascada: Montecillos Natural

Experience the vibrant complexity of this Naturally processed lot from Honduras , which achieved a high score of 85.75 points. Sourced from the esteemed La Cascada farm , part of La Joya Family Estates , this coffee is grown at a high altitude of 1730 m.a.s.l. in the Montecillos region of La Paz.

This exceptional coffee, a blend of Bourbon and Catuai varieties, offers a distinctive profile with notes of fermented berries, dark rum, and apricot. The unique complexity of the La Cascada lot is achieved through meticulous post-harvest practices:

• Extended Fermentation: The coffee undergoes a Natural process with 72-80 hours of fermentation in bags.
• Slow Drying: This is followed by a slow drying period of 30 days on African beds.

These careful steps highlight the coffee’s sweetness, structure, and vibrant aromatic complexity. La Cascada is located in Marcala, a region renowned for its high altitudes and fertile soils, and was the first in Honduras to receive a Denomination of Origin for its balanced and complex coffees. La Joya Family Estates, founded in 1970, combines coffee-growing tradition with innovative processing to bring out the unique identity of each microlot.