Finca El Jardin Anaerobic Natural ML

Produced by fourth generation coffee farmer Mario Samuel Mejía, Finca El Jardín has been dedicated to quality coffee production since 1981. Located in the Montecillos region of Honduras at elevations between 1,650 and 1,750 meters above sea level, the farm combines traditional coffee growing knowledge with innovative processing techniques to create distinctive specialty coffees.

Mario works alongside 15 permanent employees and supports an additional 15 local families during harvest season. His commitment to sustainability includes the use of organic materials derived from coffee processing, as well as experimental agroforestry plots designed to improve water retention and protect soil health despite reducing overall farm productivity.

This Catuai microlot undergoes an anaerobic natural fermentation lasting approximately 36 to 48 hours, with timing carefully adjusted according to ambient temperature. After fermentation, the coffee is dried in thin layers before completing a slow drying process that can extend to 25 to 28 days. The result is a balanced and delicate cup with a juicy body and vibrant notes of plum, strawberry jam, and bubble gum.