From Mountain to Cup – Our Coffee Journey

Nestled between 1,000 and 1,700 meters above sea level, on 300 hectares of lush coffee fields that thrive in the cool mountain climate—ideal for cultivating premium Arabica beans. Here, varieties such as Parainema, Obata, Lempira, Catigua MG2, and Anacafe 14 are carefully grown, each offering a balanced flavor with natural sweetness and distinctive notes of caramel, chocolate, and ripe fruit. Harvesting is an art, performed by skilled pickers whose dedication ensures only the finest cherries are selected. Once picked, the wet mill process removes the pulp and mucilage to preserve the bean’s purity, followed by meticulous drying—either under the sun, in patios, or in guardiolas for precise moisture control. These methods protect quality, prevent damage, and maintain consistency even in challenging weather. Through expert cupping, every batch is evaluated to confirm excellence before preparing carefully selected export lots. This dedication from plant to process provides the world a coffee that reflects the passion, skill, and heritage behind every cup.