Producer Mario Mejía
Process Anaerobic Natural
Variety Bourbon, Catuai, Caturra, IHCAFE 90, and Lempira
Reigon Montecillos, La Paz
Altitude 1300-15700 MASL
Mario Mejía is second generation producer in La Paz, Honduras, He manages three farms, Finca El coyote, Finca La Valentina and Finca El Jardin, each shaped by its own microclimate and elevation allowing him to showcase the diversity of the region
His work is grounded in traceability thoughtful experimentation and environmentally responsible farming
Finca El Jardin located at 1300-1500 MASL under native shade trees where experimental
varieties such as Parainema are grown
Through careful cultivation and slow drying, the coffees develop vibrant tropical fruit notes, gentle spice and a silky texture
Cup Notes : Jammy Grape, Caramel, Dried Apricot and mellow mouthfeel
Producer Mario Mejía
Process Anaerobic Natural
Variety Bourbon, Catuai, Caturra, IHCAFE 90, and Lempira
Reigon Montecillos, La Paz
Altitude 1300-15700 MASL
Mario Mejía is second generation producer in La Paz, Honduras, He manages three farms, Finca El coyote, Finca La Valentina and Finca El Jardin, each shaped by its own microclimate and elevation allowing him to showcase the diversity of the region
His work is grounded in traceability thoughtful experimentation and environmentally responsible farming
Finca El Jardin located at 1300-1500 MASL under native shade trees where experimental
varieties such as Parainema are grown
Through careful cultivation and slow drying, the coffees develop vibrant tropical fruit notes, gentle spice and a silky texture
Cup Notes : Jammy Grape, Caramel, Dried Apricot and mellow mouthfeel
