TASTING NOTES 
Milk caramel, jammy apple & chocolate alfajor. Creamy mouthfeel with a mild, juicy acidity.

ORIGIN
Marcala, La Paz, Honduras

HEIGHT

1500 MASL

VARIETAL

Catuai Rojo

PROCESS
Natural

PRODUCER
Roger Dominguez

ABOUT ME

Roger Márquez is a young and ambitious producer who inherited his father’s midsize farms in Marcala, La Paz, which came into the family in the early 1990s. He has three parcels of land in Marcala, all between 3–5 hectares, at good altitude for the region, above 1,300 meters. He grows a small variety of heirloom types, mostly Bourbon, Catuai, and Caturra and he’s very specific about his wet-milling and drying.

Roger has had great success in recent years placing second in Honduras's Cup of Excellence competition with a tremendous score of 92.25 for a Natural Catuai.

La Paz, an area famous for coffee production in Honduras, is high in elevation with cool temperatures. These factors cause coffees to ripen slowly, developing sugars that are then processed wet, or as in this coffees case, dry, with high fruit sweetness. Coffees from La Paz are known to be extremely stable and as reliable as any offering type.

Naturally processed specialty coffees from Honduras like this one are still relatively new to the market, but they are increasing in popularity. Quality focused producers like Roger are experimenting with processing and fermentation techniques because when done correctly, there's a strong possibility to produce fantastic coffees full of flavour and complexity.

This one is great. From the very first sip we got milk caramel and chocolate flavours, reminiscent of an Havanna alfajor - those beautiful little biscuits native to the America's. It also has a lovely jammy apple note with a creamy mouthfeel and a mild acidity. A lovely coffee!

RECIPE: 

We recommend the following recipes as a starting points: 

Espresso
Age best used: 7-24 days after roast
Dose: 21 grams  
Brew temperature: 93.5ºC
Bar Pressure: 8 
Brew time: 25 - 30 sec  
Brew weight: 42 - 46 grams 
Brew Ratio: 1:2 – 1:2.2

Pour Over
Age best used: 7-24 days after roast
Brew temperature: 93ºC
20g in 300ml out (1:15)

Espresso recipe developed on a La Marzocco Linea using 20g baskets and should be taken as a starting point, not set in stone as different machines extract in different ways.

Pour Over recipe developed using Hario v60 and dry (not pre-wet) filter paper. Have fun experimenting.

SHIPPING OVERVIEW 
We ship freshly roasted coffee Monday - Friday and aim to dispatch within 24 hours. Orders placed after midday Thursday may not ship until the following week. 

Please note that we cannot ship to PO Boxes and see our FAQ for all shipping details.