La Cueva comes from Marcala, Honduras, a region long associated with steady, mild coffees built on sweetness and structure. Traditionally, Honduran specialty coffee has leaned toward washed processing, favouring reliability over overt fruit expression. As a result, natural processed specialty coffees from Honduras are still relatively new to the market, though they are steadily gaining attention.
This Red Catuai lot is anaerobically natural processed, allowing fruit character to develop slowly and with control. In the cup, it opens with red cherry and raspberry, carried by a rounded, almost syrupy mouthfeel. As it cools, softer notes of black tea and gentle florals emerge, finishing clean and composed rather than overt.
La Cueva reflects a quiet shift in Honduran coffee. Familiar enough to drink daily, yet expressive enough to feel new. A coffee that shows how thoughtful processing can expand flavour without sacrificing ease or drinkability.
Recommended to rest beans for 7-10 days from roast date before consuming.
