Tasting Notes: Cherry, Nougat, Dark Chocolate
Process: Natural
Varietal: Red Catuai
Altitude: 1450 MASL
Origin: Honduras
About the farm:
Finca El Chollo, owned by Carlos Mejía and named after his nickname “Chollo,” is nestled in the highlands of Tutule, La Paz at 1,450 m.a.s.l. Spanning 16 hectares of coffee and one hectare of citrus, the farm produces around 400 bags annually from 65,000 trees. Carlos, born and raised among coffee plants, is also a key figure in the family-run CONEXH organisation, now in its fifth generation.
This naturally processed coffee is dried with the whole cherry intact over 12–15 days, depending on the weather, using traditional sun-drying methods. With oversight from Mario Mejía Martinez, Carlos’s father and former IHCAFE specialist, the farm delivers a coffee that reflects both deep heritage and a commitment to exceptional quality.
A deep and well rounded naturally processed coffee with lots of syrupy cherry and chocolate flavours, almost like a black forest gateau.