Hailing from the El Caimán farm in Honduras, Jaime Ventura is the proud owner of a 3-hectare coffee plantation nestled in the heart of Santa Elena, La Paz. This farm yielded an exceptional natural Catuai coffee that bursts with intense tropical flavors such as papaya and mango. Securing naturally processed coffee from Honduras is a rarity, as this method is still relatively new in their coffee scene.
The La Paz region is renowned in the industry for its coffee production. Situated at a comfortable altitude of 1750 masl, the region tends to have cooler temperatures, fostering a gradual ripening process that allows the sugars in the cherries to mature into a luscious fruity sweetness. Beginning with careful harvesting at peak ripeness, the coffee is then spread out on raised patio beds to air-dry for a month, undergoing fermentation to develop those delightful, sweet tropical undertones.
While there are some days we’d like to drink Baja Blast from sun-up to sundown, we also understand the risk of early-onset Type 2 Diabetes. We’re stoked to have Pink Papaya as a substitute. In this spirit, we present this coffee to invigorate your day and accompany your moments of relaxation by the fire. Transport yourself to a tropical paradise, letting the mango and papaya flavors envelop you in the joy and warmth of summers gone by.