Honduras - Bonbon

Processing: Natural
Variety: Bourbon, Catuai, Caturra, IHCAFE 90 and Lempira
Altitude: 1100-1700 MASL
Notes: Cocoa, Berries, Sour Cherries
Cupping Score: 84

Acidity:  ⬛⬛⬛⬜⬜
Sweetness:  ⬛⬛⬛⬜⬜
Body:         ⬛⬛⬛⬛⬜

Source

In the mist-shrouded mountainous region of La Paz, Honduras, Mario Mejia is redefining what it means to be a specialty coffee producer. A young agronomist from a family of coffee producers, Mario manages the Finca El Coyote and Finca El Jardin farms. 

Tucked among the area's native wild shade trees, Finca El Jardin offers a diverse environment for coffee cultivation. El Jardin is where Mario combines innovation with conservation—he has explored agroforestry practices and slow-drying techniques that produce distinctive profiles marked by a silky texture.

La Paz, a region renowned for coffee production in Honduras, is located at a high altitude and has low temperatures. These factors allow the coffees to ripen slowly, developing sugars that are then processed in these temperate climates. These coffees have pronounced fruity sweetness, with notes of berries or peaches. 

Processing

Naturally processed coffees from Honduras are still relatively new to the market, but their popularity is growing. Producers are focused on quality and are experimenting with processing these coffees in a market where demand is increasing.
The coffee is picked ripe and sorted, then placed on raised beds or patios to dry for about a month.