Honduras, La Paz, Mario Majia 1 kg

Honduras – El Jardín · Montecillos, La Paz
 Natural Anaerobic · Catuai · 1650 m


 This batch from Finca El Jardín is an expression of controlled anaerobic fermentation
 in a classic highland terroir in Honduras.


 The coffee is produced by Mario Samuel Mejía Rodríguez,
 fourth generation coffee farmer in the La Paz region,
 and shows how precise processing can enhance fruit and clarity
 without losing structure or balance.


 The result is a coffee with distinct fruitiness and freshness,
 where red berries, citrus and stone fruit come together in a vibrant but controlled expression.


 Taste:
 currant · cherry · citrus


 Facts
 Origin: Honduras
 Farm: Finca El Jardín
 Region: Montecillos, La Paz (Ojos de Agua)
 Process: Natural Anaerobic
 Cultivar: Catuai
 Altitude: approx. 1650 m above sea level
 Harvest: December – March
 Cupping score: 85.75


 Burning style
 This coffee is roasted for clarity and fruit definition.
 The distillation profile is adapted to preserve the fresh, red fruit notes.
 which is developed through anaerobic fermentation,
 while keeping the structure clean and precise.
 The expression is lively, but not exaggerated –
 a coffee where the process is evident but not dominant.




 The anaerobic natural process provides a concentrated fruitiness
 with distinct red berries and cherry notes.
 The citrus character comes from the altitude and cool microclimate of Montecillos,
 which gives slow ripening and high acid structure.
 Catuai contributes with a stable base and good sweetness,
 which keeps the fruit together and gives the cup balance
 rather than pure intensity.


 Terroir – El Jardín, Montecillos
 Finca El Jardín is located in the mountainous landscape of La Paz,
 near the Montecillos Reserve – an area known for
 dense jungle, steep terrain and cool, temperate climate.
 The soil consists mainly of clay loam,
 which retains nutrition and moisture well.


 This gives:
 slower growth
 lower yields
 higher raw material quality
 clearer aroma development
 Plants in the area get fewer hours of sunlight,
 which reduces volume but increases complexity and concentration.


 Climate and sustainable practices
 The area has marked seasons and heavy rainfall during the rainy season,
 which places high demands on land management.
 At El Jardín we are actively working on:
 organic material from coffee production
 soil improvement through compost
 experimental tree plantings for water retention
 erosion control during the rainy season
 This contributes to stable conditions and consistent quality from year to year.


 Catuai is known for:
 good adaptability to altitude
 balanced acid structure
 pure fruit and clear sweetness
 In anaerobic processing, Catuai gives expression
 which leans towards red berries and stone fruits
 rather than darker, heavier fruit profiles.


 Our intention with this coffee is to show
 how anaerobic fermentation can be used precisely and controlled.
 El Jardín has been chosen for its stable raw material and distinct terroir.


 The process is a tool – not an end in itself.
 The result is a coffee that is lively, clean and clearly rooted in its origins.