Honduras Marcala Black Honey

In 2019, De La Finca purchased a small 9-acre farm on the outskirts of Marcala, La Paz, the hub of specialty coffee in Honduras. Bought specifically as an experimental farm, separate from the family farms in Comayagua, it gives us room to push processing methods and build best practices without risk to our core production. Marcala's elevation and climate make it well-suited to Bourbon, a variety known for its sweetness and balanced acidity. Black honey process leaves a portion of the fruit's mucilage on the bean during drying. The result sits between washed clarity and natural intensity, with pronounced fruit character and a juicy finish. Honduras black honey often tastes cleaner than Costa Rican black honey because Honduran producers typically dry under lower ambient temperatures, which reduces microbial volatility. You get the depth of a honey process without the funk of an uncontrolled fermentation.