Caffè Honduras Marcala Special Preparation

Discover Honduras Marcala Special Preparation, a specialty single-origin coffee grown in the Montecillos reserve in Marcala, La Paz, Honduras. The Pacas variety and 48-hour anaerobic fermentation create a distinctive profile with notes of grapefruit, chocolate, honey, and yellow flowers.

Tasting Profile

Grapefruit and citrus come through in the cup, accompanied by chocolate, honey, and yellow flowers. The acidity is citrusy, the body is light, and the sweetness is delicate.

Origin and Processing

• Origin: Montecillos reserve, Marcala, La Paz, Honduras
• Altitude: 1,650 m
• Variety: Pacas
• Fermentation: anaerobic for 48 hours
• Drying: in the sun on raised beds for 15–22 days
• Screen size: 15+
• Reported score: 85 points

Frequently Asked Questions

What does Honduras Marcala coffee taste like?

The profile combines grapefruit and citrus with chocolate, honey, and yellow flowers, in a cup with a light body and delicate sweetness.

How is it processed?

The Pacas coffee is fermented anaerobically for 48 hours, then sun-dried on raised beds for 15–22 days.

Where does it come from?

It comes from the Montecillos reserve in the Marcala area, in the department of La Paz, Honduras, at an altitude of 1,650 meters.

Filter and Brew Methods (100% Recommended)

Filter methods are perfect for this tasting profile because they produce a clean cup and bring out the complexity of its citrus acidity and floral notes.

Coffee-to-water ratio (Brew Ratio): 1:16 (e.g., 15g of coffee to 240g of water).

V60 / Chemex / Aeropress:

Water temperature: 90°C – 92°C (avoid boiling water to prevent extracting excessive bitterness and preserve the honey sweetness).
Grind size: Medium (similar to medium-grain sea salt).
Brew time: 2:30 – 3:00 minutes.

Espresso Extraction (For a modern and vibrant profile)

If you prefer espresso, the goal is to balance the citrus acidity of the grapefruit with the sweetness of the chocolate and honey, while avoiding an overly harsh under-extraction.

Dose in the basket: 18g (for a standard double basket).
Yield: 36g - 40g of espresso (1:2 or 1:2.2 ratio).
Extraction time: 27 – 30 seconds.
Machine temperature: Around 91°C – 92°C.

☕ Guide to Brewing and Optimal Extraction

To bring out this coffee's tasting notes and artisanal roast profile, we recommend following these steps:

• Dose and Grind: Use 15g of medium-ground coffee to 240g of water for filter methods. For espresso, use 18g of finely ground coffee.
• Water temperature: Heat the water to 90°C – 92°C for filter methods and 91°C – 92°C for espresso.
• Extraction: For filter methods, brew for 2:30 – 3:00 minutes. For espresso, the extraction time should be 27 – 30 seconds.