Finca El Jardin Anaerobic Natural ML

At Finca El Jardín, fourth-generation coffee producer Mario Samuel Mejía is constantly exploring new ways to express the character of Honduras' Montecillos region. While grounded in generations of coffee-growing tradition, the farm continues to embrace innovative processing methods that showcase the remarkable potential of its highest-quality microlots.

Located between 1,650 and 1,750 meters above sea level, Finca El Jardín combines exceptional growing conditions with a deep commitment to sustainability. Mario works alongside a dedicated team of permanent employees while supporting additional local families during harvest season. Organic fertilizers created from coffee byproducts and experimental agroforestry practices help improve soil health, conserve water, and ensure the long-term vitality of the farm.

This Catuai microlot is produced using an anaerobic natural process, with freshly harvested cherries fermenting in sealed tanks for approximately 36 to 48 hours before being carefully dried in thin layers. A slow drying period of up to 28 days allows the coffee's complex flavors to fully develop while preserving balance and clarity in the cup.

The result is a vibrant, fruit-forward coffee with a juicy body and notes of plum, strawberry jam, and bubble gum—a playful yet refined expression of Mario's dedication to innovation and the exceptional potential of Montecillos.