Honduras El Matezano

Tasting Notes: Dried Fig, Apricot, Cream

Altitude: 1450 masl

Process: Anaerobic Natural

Varietal: Lempira, Ihcafe 90

Lot Details

Located at 1,400 to 1,500 meters above sea level in the prized Montecillos microclimate, Finca El Matazano is a small, 3.3-to-5-hectare estate managed under a strict, shade-grown agroforestry system. Producer Elvin Adolfo Castillo leverages his expert palate as a professional national cupper to curate processing methods that push boundaries.

For the crop, Elvin chose a meticulous anerobic natural technique. Perfectly ripe Lempira and IHCAFE 90 cherries are selectively hand-harvested and sealed inside oxygen-depleted tanks for a precise fermentation cycle. This initial 36-hour oxygen-free incubation allows ambient yeast and lactic acids to break down the natural fruit sugars slowly, infusing the coffee seeds with intense, complex sweetness. The fermented cherries are then moved to raised beds for a slow 10-to-12-day sun-drying process, absorbing a heavy, jammy body directly from the fruit skin.