Prepare to discover the magic behind the bean with our new Honduras Finca La Cruz. This Naturally Processed Catuai is a brilliant expression of passion, capturing the intense sweetness and rich complexity of the 2025 harvest. This full-bodied coffee delivers a clean explosion of fruit, led by vibrant notes of Pineapple, Strawberry, and Grape, which melt into a rich, comforting profile of Dark Chocolate and Mulberry. It's a truly complex cup that reflects the cutting-edge processing techniques behind it. The Science of Sweetness: Mosto Fermentation This unique profile is the result of the innovative work of fourth-generation producer Fredy Diaz. Fredy’s dedication began early; he started learning coffee production alongside his father at just 14 years old, and he still considers every cup a culmination of a lifetime of hard work. On his farm, Finca La Cruz, the process is pure precision. It starts with hand-picking only the red cherries, which are then separated based on their Brix measurements to ensure optimal sugar content. The beans undergo a specialized 120-hour anaerobic fermentation submerged in Mosto—a concentrated liquid collected from previous ferments that supercharges the fruit intensity. This careful process continues through drying: the cherries are laid on raised beds in temperature-controlled solar dryers for a precise 29 days, and the beans are kept stored in their dried cherry pod until milling for export. This level of dedication to bold experimentation is certainly paying dividends. We tasted a number of Honduran coffees when seeking out this offeringand this lot was truly exceptional. About Finca La Cruz Learn more about Finca La Cruz and Fredy Diaz . Coffee Profile and Brew Guide Tasting : This full-bodied coffee delivers an explosion of sweetness and fruit, balanced by a deep, comforting richness: Plum, Blueberry, Pineapple and Black Tea. Origin Honduras Region Payaguare, Ojojona, Francisco Morzán Producer Fredy Diaz Varietal Catuai Altitude 16
Tasting Notes
Tags
