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Organic Honduran Marcala - Classic Pods

*Packaging may vary

Organic Honduran Marcala

Classic Pods
$14.95

Certifications

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Fair Trade Certified OU Kosher Certified USDA Organic Certified

About

Our fair trade, organic Honduran Marcala coffee highlights the nutty and bright complexities that make coffee beans from Honduras so excellent. With additional flavor notes of milk chocolate, you get a smooth and sugary-sweet body with an acidic lemon wedge finish.

Honduras has a full deck when it comes to coffee production, soaring altitudes, beautiful weather and perfect soil. With updated farming techniques and more modern agricultural standards being set, Honduran coffees from areas like Marcala rival high grown Guatemalan coffees in flavor and body. The fair trade premiums for this particular coffee help to fund local teacher's salaries and buys supplies for schools in the area.


This single-serve coffee is compatible with many popular K-Cup® brewing systems. "Keurig" and "K-Cup" are registered trademarks of Keurig Green Mountain, Inc. Fresh Roasted Coffee LLC is not an affiliate nor licensee of Keurig Green Mountain, Inc

Organic Honduran Marcala - Classic Pods

Roast Level

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light dark

Medium roasting introduces Maillard (browned and deep) notes to the cup, such as spice, caramel, and toasted nuts. Medium roasts may feature a little oil on the beans.

Organic Honduran Marcala - Classic Pods

Roast Body

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Bold Body

Bold-bodied coffees have a heavier, thicker mouthfeel, which is often accompanied by stone fruit and chocolate notes.

Cupping Notes

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Lemon

Walnut

Chocolate

Processing

A coffee’s process describes how the seed (aka the coffee bean) is separated from the coffee cherry. Popular methods include washed, dry, and honey, but there are many other processes that put special emphasis on different aspects of these methods.

The washing process

Washing Process

Fully washed
The drying process

Drying Process

Mechanical dried
The varietal type

Coffee Varietal

Bourbon, Caturra, Catuai, Typica

Timeline

Harvest and export times are based off when a particular coffee will be at its peak quality. Cherries picked at the start of the harvest season tend to be underdeveloped, and those picked at the end are often overdeveloped, so producers aim for that sweet spot in the middle.

Harvest

Oct - Apr

Export

Dec - June
A coffee farmer looks at a series of tiered coffee drying beds.

Honduras

The average altitude in the La Paz region of Honduras is around 1,300 – 1,500 masl (meters above sea level), which makes for exquisite coffee growing. Flavor profiles at this elevation tend to swing more chocolatey and spicier, and avid coffee lovers can expect to find notes of wine and vanilla in their brew. La Paz...

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