Honduras El Jardin Anaerobic

At Finca El Jardín, fourth-generation producer Mario Samuel Mejía is constantly exploring new ways to express the character of Honduras' Montecillos region. Grounded in generations of coffee growing tradition, the farm continues to embrace innovative processing methods that showcase the potential of its highest-quality microlots. Located between 1,650 and 1,750 meters above sea level, Finca El Jardín pairs strong growing conditions with a deep commitment to sustainability. Mario works alongside a team of permanent employees and brings on additional local families during harvest season. Organic fertilizers made from coffee byproducts, along with experimental agroforestry practices, help improve soil health, conserve water, and support the farm's long-term vitality. This Catuai microlot goes through an anaerobic natural process: freshly harvested cherries ferment in sealed tanks for approximately 36 to 48 hours before being dried in thin layers over a slow, 28-day drying period that lets the coffee's complex flavors fully develop while preserving clarity in the cup. Origin: Honduras Roast Level: Light Flavor notes: Apricot, Plum, Dark Chocolate FREE SHIPPING WHEN YOU PURCHASE 2+ BAGS OF COFFEE WITH CODE "FREESHIPPING"!