Fourth-generation producer Mario Samuel Mejía grows this Bourbon micro lot at Finca El Jardín, a 20-hectare family farm in Honduras' Montecillos region. He composts coffee byproducts into fertilizer and grows shade trees that protect the soil and save water. The cherries dry slowly on patios for 15 to 25 days, which gives the cup a bright, sweet complexity.

Natural Process / Medium Light Roast

Tasting Notes: Date, Blackcurrant, Chocolate, Cinnamon

Producer: Mario Samuel Mejía
Region: Montecillos, La Paz, Honduras
Variety: Bourbon
Processing: Natural
Elevation: 1650-1750 MASL
Harvest: 2025-26
Soil: Volcanic                                                                                                                                
Importer: StoneX Specialty